Creamy Tomato Soup

From the City...

Any recipe that comes together with only the things that you have on hand, whether in your pantry or in your freezer, is definitely a friend of mine.  

 Tomatoes, onions, and garlic.  Before.

 Tomatoes, onions and garlic roasted.  After. 

 A close up of that roasted garlic.  Olive oil and tinfoil.  That's it.  

 Completion/Perfection.

1 can whole tomatoes

2 onions

1 large head local garlic

stock or water

a handful of freezer basil

salt /pepper to taste

olive oil 

a splash of cream (1/4Cup)

Roast tomatoes, onion and garlic with a little olive oil and salt and pepper for about 25 minutes at 350 degrees.

Once finished, heat a splash of olive oil in a pot, toss in onions and garlic and then the tomatoes and basil.  Thin with water or stock as much as desired. Add basil. 

Remove from heat and puree.  Put back on the heat and add your cream and salt and pepper to taste.  

If you feel so ambitious, you can put it through a strainer to thin it out even more but I like a little texture so I kept it just the way it was.  

Every cold rainy Sunday should be spent with these three, plus loads of blankets, toys, books and of course, tomato soup.

Happy Sunday Everyone!

-ab