Roasted Heirloom Tomato Soup

Line large cookie sheet with aluminum foil. Cover entire area with halved tomatoes (cut side up). Place garlic cloves in between tomatoes. Drizzle with olive oil and balsamic vinegar. Sprinkle sugar and herbs (you can be flexible with the herbs and use what and as much as you prefer, and use either fresh or dried). Roast in a 250-degree oven for about 5-6 hours.

Remove and while the tomatoes cool, place butter and flour in a frying pan and combine. Add chopped carrot and onion and sauté until tender. (I deglazed the pan with a little sherry and then with a bit of chicken stock, but that’s not necessary).

Remove and add mixture to a blender. Place roasted tomatoes (along with juices and herbs) into the blender as well. Puree and remove. Strain through a mesh kitchen strainer into a saucepan. Add chicken stock, tomato paste and cream cheese. Whisk on medium heat until cheese is melted.

Add whipping cream and reheat. I added additional sugar and about 1/2 tablespoon butter at this point, but again, it’s to your personal taste. Enjoy!