Slow Roasted Tomato Soup

Slow_roasted_tomato_soup

Course Soups and Stews

Ingredients in this Recipe

1 1/2 cup reserved tomato juice (see directions)
1 cup vegetable stock
1 tablespoon brown sugar
1/4 cup heavy cream
Croutons, to garnish
Drizzle of extra virgin olive oil (about 2 teaspoons worth)
One 28 ounce can of whole, peeled tomatoes (I use San Marzano)
Salt and freshly ground pepper, to taste

Recipe Preparation

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