Top Tomato Soup

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 10 tomatoes (4 lb or 1-3/4 kg)
• 1 head garlic, separated into cloves but not peeled
• 3 tablespoons extra virgin olive oil
• 2 large onions, chopped
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 2 cups water
• 2 tablespoons cilantro or 2 tablespoons parsley, chopped
• 1 tablespoon granulated sugar
• 2 teaspoons kosher salt (to taste)
• fresh ground pepper

Recipe

• 1 place tomatoes upside down on large baking sheet, then place garlic cloves in a corner of the baking sheet.
• 2 drizzle 1 tablespoon oil mainly over garlic, then over tomatoes.
• 3 roast in preheated 425f oven until garlic is soft (about 15 minutes). remove garlic to plate.
• 4 continue to roast tomatoes until slightly charred and skins are split (about 10 minutes).
• 5 cool on baking sheet.
• 6 heat remaining 2 tablespoons oil in large pan on medium and add onions, carrot and celery.
• 7 turn heat to medium-low.
• 8 cook, stirring occasionally, until softened but not browned, 10 minutes.
• 9 squeeze garlic from skins into onion mixture.
• 10 core and peel tomatoes.
• 11 add tomatoes and their juices to pan.
• 12 scrape juices from baking sheet into pan.
• 13 stir in water, cilantro, sugar, salt and pepper.
• 14 bring to boil on medium-high heat.
• 15 turn heat to low, cover and simmer 30 minutes.
• 16 cool briefly. purée in blender.