Cream of Roasted Tomato Soup | Oregonian Recipes
I like a recipe that allows me to feel like I’m cheating the system. Traditional tomato soup makes me think of peeling tomatoes and long simmering (long suff...
Ingredients
- 4 pounds beefsteak tomatoes (about 8), cored and quartered
- 4 cloves garlic, lightly crushed and left in their skins
- Extra-virgin olive oil, for sprinkling
- 6 tablespoons heavy cream
- Salt and freshly ground black pepper
- Pinch of sugar (optional)
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