Oven Roasted Tomato Soup with Basil and Crispy Capers… | Roland Foods

Ingredients

• 1 bag of Roland® Oven Roasted Cherry Tomatoes
• 1 medium yellow onions, peeled and chopped
• 2 cloves of garlic, peeled
• 8 medium fresh tomatoes (can used canned diced tomatoes if necessary, 64 oz/ 8 cups)
• ¼ cup brown sugar
• 1 cup half & half
• ½ cup Roland® Nonpareille Capers , drained
• ½ cup corn starch
• Fresh basil
• Vegetable oil
• Sea salt
• Preheat crockpot to high
• Use a strainer to separate the liquid and solids of the oven roasted tomatoes; Add the liquid and half of the tomatoes to the crockpot. Reserve the other tomatoes under refrigeration for later use
• Add the onion and garlic to the crock pot, stir until evenly mixed
• Allow the contents of the pot to simmer, while coring and roughly chopping the tomatoes. Add the tomatoes to the crockpot, stir and cover with the lid
• Allow the contents for at least an hour, or up to 8 hours
• Puree the contents using an immersion blender and season with sea salt
• Add in the half & half, reserved oven roasted tomatoes, and brown sugar to the puree, gently stir until combined. Cover and place the pot on low, allowing it to cook for at least 10 minutes
• In a small bowl, add the capers and cornstarch, gently mix until the capers have a light coating
• Serve soup in bowls, topped with crispy capers and fresh basil