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Roasted Tomato Soup

Serves 4-6

3 lbs. tomatoes, cored
1/3 c. olive or vegetable oil, divided
6 garlic cloves, minced
2 T. chopped fresh thyme or 2 tsp. dried thyme
2 c. chopped onion
¼ c. minced fresh basil or 1 T dried basil
1 (14 ½ oz.) can chicken broth
½ c. half-and-half cream
salt & pepper to taste

Place tomatoes in a roasting pan; drizzle with ¼ c. oil. Sprinkle with garlic and thyme. Bake, uncovered, at 350 degrees for 1 hour, turning occasionally. In a large saucepan, sauté onion in remaining oil until softened. Add roasted tomato and basil; cook for 5 mins. Add broth; bring to a boil. Cook and stir for 5 mins. Put through a sieve or food mill; return puree to pan. In a small saucepan over medium-low heat, warm cream (do not boil). Stir cream, salt and pepper into soup.

Louise Clatterbuck
Front Royal

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