Roasted Tomato Soup

• 28 ounces can whole canned tomatoes
• salt and pepper, to taste
• 1 tablespoon brown sugar
• drizzle olive oil, about 2 teaspoons worth
• 1 12 cups reserved tomato juice
• 1 cup vegetable stock
• 14 cup heavy cream
• crouton, to garnish

1. Preheat oven to 300 degrees F. Line a baking sheet with heavy duty foil; set aside.
2. Drain tomatoes, saving the juices for preparing the soup (you should about 1 1/2 cups reserved).
3. Slice the tomatoes in half and place cut-side up on the prepared baking sheet.
4. Sprinkle with salt, pepper and brown sugar.
5. Drizzle with olive oil and roast in the preheated oven for one hour.
6. Remove tray from oven and let cool 10 minutes.Transfer cooled tomatoes to a blender.
7. Add the vegetable stock, reserved tomato juice and blend until smooth.
8. Pour soup into a 2-quart pot and heat until warmed, but not boiling.
9. Stir in the cream and cook for one more minute.
10. Serve garnished with croutons.

tomatoes, salt, brown sugar, drizzle olive oil, tomato juice, vegetable stock, heavy cream

Taken from www.food.com/recipe/roasted-tomato-soup-500645 (may not work)