Name: Homemade Tomato Soup
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Tomatoes, halved, or more to taste - 6 pounds; Unpeeled garlic, or more to taste - 8 cloves; Olive oil - 3 tablespoons; Coarse salt, or to taste - 3 tablespoons; Butter - 2 tablespoons; Onion, diced - 1 medium; White sugar, or more to taste - 2 teaspoons; Dried oregano - 1 teaspoon; Vegetable stock - 4 cups; Heavy cream (Optional) - ½ cup; Salt and ground black pepper to taste - ½ cup

Ingredients for - Homemade Tomato Soup

1. Tomatoes, halved, or more to taste 6 pounds

2. Unpeeled garlic, or more to taste 8 cloves

3. Olive oil 3 tablespoons

4. Coarse salt, or to taste 3 tablespoons

5. Butter 2 tablespoons

6. Onion, diced 1 medium

7. White sugar, or more to taste 2 teaspoons

8. Dried oregano 1 teaspoon

9. Vegetable stock 4 cups

10. Heavy cream (Optional) ½ cup

11. Salt and ground black pepper to taste ½ cup

How to cook deliciously - Homemade Tomato Soup

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Arrange tomatoes cut-side up on 1 or 2 large 4-sided baking pans. Place unpeeled garlic on top of tomatoes. Drizzle with olive oil and sprinkle with coarse salt.

3 . Stage

Roast in the preheated oven for 1 hour. Remove from the oven and let cool in the pan.

4 . Stage

Meanwhile, heat butter in a large stockpot over medium-low heat. Cook onion, sugar, and oregano in the hot butter until onion is softened, 5 to 7 minutes. Peel roasted garlic and add to the pot. Add roasted tomatoes and their juices. Pour in vegetable stock. Cover and let soup simmer for 20 minutes.

5 . Stage

Puree soup using an electric blender working in batches, using extreme caution with hot liquids; vent the lid a bit and cover with a old towel. Force puree through a mesh strainer into another pot, discarding solids.

6 . Stage

Stir in heavy cream and season soup with salt and pepper.