Roasted Tomato Basil Soup
1 1/2 lb. plum (roma) tomatoes, halved
5 TBSP olive oil, divided
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. pepper
1/2 lb. sliced mushrooms, Crimini if you can get them
1/2 cup chopped onion
1 can Campbell's chicken broth
1/3 cup tomato paste
pinch of sugar
3/4 cup whipping cream (I use fat-free 1/2 and 1/2)
Grated parmesan cheese and chopped fresh parsley for garnish
Place tomatoes cut side down in greased baking pan. Brush with olive oil. Sprinkle with garlic and seasonings. Bake uncovered at 450 degrees for 20 to 25 minutes until edges are browned. Cool slightly. Place tomatoes AND pan drippings in food processor or blender and process until smooth, then 1 more minute.
In a large saucepan or skillet, saute mushrooms and onions in 2 tablespoons of olive oil 5 to 8 minutes. They need to be tender, but not browned. Stir in everything except cream. Bring to boil. Remove from heat. Stir in cream. Garnish.
SO SO GOOD!! Serve with french bread (or your favorite bread) for dipping. If you want to MAKE your bread visit my good friend Carissa's blog (http://prettyhungrygirl.wordpress.com/) for instructions on how to make some FABULOUS bread! Her bread is FANTASTIC!