Roasted Tomato Soup Recipe

• 2 tablespoons light olive oil
• 2 onions, diced
• 3 stalks celery, diced
• 2 carrots, diced
• 5 garlic cloves, whole
• 10 tomatoes, whole
• 1/2 head cauliflower, diced
• 1 (16-ounce) can crushed tomatoes
• 2 teaspoons dried basil
• 2 cups water
• 1 cups heavy cream
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 pinch sugar

1. Heat the olive oil in a soup pot over high heat.
2. Add the onions, celery, carrots, garlic, tomatoes and cauliflower and cook until all the vegetables are soft, about 5 minutes.
3. Add the crushed tomatoes, dried basil and water and then bring to a boil.
4. Let the mixture simmer for 5 minutes.
5. Next, add the heavy cream, salt, pepper, and a pinch of sugar.
6. Bring to a boil again, and let simmer for another 5 minutes.
7. Adjust seasonings with salt and pepper, as needed.
8. The soup is now ready to serve.
9. Enjoy!

light olive oil, onions, stalks celery, carrots, garlic, tomatoes, cauliflower, tomatoes, basil, water, heavy cream, salt, freshly ground black pepper, sugar

Taken from www.foodnetwork.com/recipes/roasted-tomato-soup-recipe-recipe.html (may not work)