Slow Roasted Tomato Soup

Today Baking Bad is hosting a virtual fall feast. I'm so excited to be participating! My contribution is slow roasted tomato soup. Head over to Baking Bad to see the other delicious contributions.

I've never cared for tomato soup. I made this one day for my husband, a big tomato soup fan. When it was finished I reluctantly took a taste. Just to see. Wow, it tasted better than I thought...I took another taste...I ate two bowl fulls. Delicious.

But this is more than just a tasty soup. It's very easy and uses basic pantry ingredients. It can be vegetarian/vegan (use veggie broth instead of chicken broth). It can even be low fat (omit the cream).

And as delicious as this is on its own, you would not believe how amazing it is with a grilled brie sandwich on a chilly day.

Slow Roasted Tomato Soup
From In Jennie's Kitchen

2 28-oz. cans of whole peeled tomatoes
Olive oil
2 TB dark brown sugar
salt and fresh ground pepper
3 cups reserved tomato liquid (add water if needed to make 3 cups)
2 cups chicken (or vegetable) broth
1/2 cup cream (or half and half)

Line a large, rimmed baking sheet with foil.

Preheat the oven to 300 degrees.

Place a sieve over a large glass measuring cup and drain the tomatoes, reserving the liquid.

Slice the tomatoes in half and place cut-side up on the baking sheet. The tomatoes will lose a lot of juice as they are sliced, so slice over the sieve to collect more juice.

Drizzle the tomatoes with olive oil.

Sprinkle tomatoes with brown sugar, salt and pepper.

Roast in a preheated 300 degree oven for 1 hour.

Remove from the oven and cool for 10 minutes.

Transfer the cooled tomatoes to a blender and add the 3 cups of reserved tomato juice. Blend until smooth.

Pour blended liquid into a large pot. Add broth and heat until warmed through.

Remove from heat and stir in cream.

Serve hot!

Spice recommendations: Tellicherry Indian Black Peppercorns and Chicken or Veggie Soup Base (1 tsp soup base per 1 cup of water).

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