Creamy Fresh Tomato Soup

• 2 3/4 lbs tomatoes, quartered
• 2 tbsp olive oil
• 2 tbsp light brown sugar
• 1 medium onion, coarsely chopped
• 2 cloves garlic, crushed
• 2 cups vegetable or chicken stock
• 2 cans (14 oz each) diced tomatoes
• 1 1/2 cups light cream
• 1/2 cup heavy cream
• 2 tbsp coarsely chopped fresh chives
• None None FOR THE CROUTONS
• 8 slices French bread
• 1 cup grated Cheddar cheese
• 1/3 cup grated Parmesan cheese

1. Preheat the oven to 400u0b0F. Combine quartered tomatoes, half the oil and all the sugar in a shallow baking dish; season. Roast for 30 mins, or until softened. Cool for 20 mins. Peel tomatoes, discarding skins.
2. Meanwhile, heat remaining oil in a large saucepan on medium-high heat. Cook onion and garlic, stirring, until onion has softened. Add stock, canned tomatoes and roasted tomatoes; bring to a boil. Reduce heat to low; simmer, uncovered, for 15 mins. Cool for 20 mins.
3. Meanwhile, for the croutons, preheat the broiler. Broil bread on one side until toasted. Turn and sprinkle with combined cheeses. Broil until cheese is lightly browned.
4. Blend or process soup, in batches, until smooth. Strain soup into same pan, discarding solids. Add light cream; simmer without boiling, until soup is heated through.
5. Ladle soup into bowls. Top with a drizzle of heavy cream and chives. Serve with croutons.

tomatoes, olive oil, brown sugar, onion, garlic, vegetable, tomatoes, light cream, heavy cream, fresh chives, croutons, bread, cheddar cheese, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/35222 (may not work)