Ingredients
12-15 Roma tomatoes
4 cans (10 1/2 ounces each) tomato soup
2 cups chicken stock
1 cup beef stock or canned beef consomme
1 bunch fresh basil or 2 tablespoons dry basil
1 cup sugar
2 to 3 cups cream
Salt and pepper
Roast tomatoes in oven at 350 degrees until tops begin to blacken. In a large pot, combine tomato soup, chicken stock and beef stock. Place roasted tomatoes and basil in blender and puree until smooth. (Cover blender with the lid and a towel to avoid splashing when hot tomatoes puree.)
Add puree to pot and let simmer. Add sugar until mixture is slightly sweet (don't skimp on the sugar — it may take more or less, depending on the tomatoes), then add cream. Season to taste with salt and pepper.
Note: The soup should not taste like marinara sauce but should have a slightly sweet creamy flavor.
Recipe from Lion House Classics.
I love this soup. It was so simple too. It took about an hour to roast the tomatoes. Also I used fat free half & half instead of cream and it worked out great. I only used about 1/2 cup of sugar this time but each time may be different.
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