Top Tomato Soup

• 10 tomatoes (4 lb or 1-3/4 kg)
• 1 head garlic, separated into cloves but not peeled
• 3 tablespoons extra virgin olive oil
• 2 large onions, chopped
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 2 cups water
• 2 tablespoons cilantro or 2 tablespoons parsley, chopped
• 1 tablespoon granulated sugar
• 2 teaspoons kosher salt (to taste)
• fresh ground pepper

1. Place tomatoes upside down on large baking sheet, then place garlic cloves in a corner of the baking sheet.
2. Drizzle 1 tablespoon oil mainly over garlic, then over tomatoes.
3. Roast in preheated 425F oven until garlic is soft (about 15 minutes).
4. Remove garlic to plate.
5. Continue to roast tomatoes until slightly charred and skins are split (about 10 minutes).
6. Cool on baking sheet.
7. Heat remaining 2 tablespoons oil in large pan on medium and add onions, carrot and celery.
8. Turn heat to medium-low.
9. Cook, stirring occasionally, until softened but not browned, 10 minutes.
10. Squeeze garlic from skins into onion mixture.
11. Core and peel tomatoes.
12. Add tomatoes and their juices to pan.
13. Scrape juices from baking sheet into pan.
14. Stir in water, cilantro, sugar, salt and pepper.
15. Bring to boil on medium-high heat.
16. Turn heat to low, cover and simmer 30 minutes.
17. Cool briefly.
18. Puree in blender.

tomatoes, garlic, extra virgin olive oil, onions, carrot, celery, water, cilantro, sugar, kosher salt, fresh ground pepper

Taken from www.food.com/recipe/top-tomato-soup-389789 (may not work)