Ingredients

The following ingredients have 4 Servings
  • 3 pounds Roma or Plum tomatoes
  • 3 tablespoons vegetable oil (divided use)
  • 1 cup chopped yellow onion
  • ½ teaspoon salt
  • 1 cup heavy cream
  • 1¼ cups water
  • salt and black pepper to taste

Instruction

  • Preheat oven to 400 degrees.
  • Wash tomatoes and slice in half. Lay tomatoes skin side down on a baking sheet.
  • Drizzle with olive oil and sprinkle salt and pepper on the tomatoes.
  • Bake for 75 minutes.
  • When the tomatoes have about 10 minutes left in their baking, chop onion and place in a large heavy pot over medium heat.
  • Add 1 tablespoon olive oil and ½ teaspoon salt. Saute the onions until they are soft and translucent.
  • Add roasted tomatoes, 1 cup heavy cream, and 1¼ cups of water to the pot.
  • Bring to boil then reduce heat to low and simmer for about 25 minutes.
  • To make the soup smooth and creamy, puree soup with a blender.