Cream Of Roasted Tomato Soup

• 3 3/8 cups tomatoes different varieties, halved
• 1/2 onion peeled and whole
• 1 red chili pepper seeded, optional
• olive oil drizzle
• sugar
• 6 7/8 tablespoons cream cheese
• salt
• ground black pepper
• 1 cup chicken stock
• cilantro for garnish
• lime wedges for garnish

1. Preheat the oven to 200 degrees Celsius.
2. Line a baking tray with parchment paper and scatter the top with the halved tomatoes cut-side up, onion, and chili pepper.
3. Drizzle everything with olive oil and sprinkle some sugar over the tomatoes only.
4. Roast 20 minutes or until softened. Let cool a bit then peel the tomatoes and chili pepper.
5. Add the tomatoes, chili, and onion into a food processor with the juices from the pan. Blend until smooth.
6. Add in the cream cheese and salt and pepper to taste. Blend again.
7. Add in the stock until reaching your desired consistency for the soup.
8. Serve garnished with cilantro leaves on top and a wedge of lime.

tomatoes different varieties, onion, red chili pepper, olive oil drizzle, sugar, cream cheese, salt, ground black pepper, chicken stock, cilantro, lime wedges

Taken from www.yummly.com/recipe/Cream-of-Roasted-Tomato-Soup-626894 (may not work)