Makes 4 cups
1 (28-ounce) can whole peeled
tomatoes, drained, seeded and halved, packing liquid reserved
3 tablespoons extra-virgin olive oil
1 medium onion, diced
2 garlic cloves, minced
2 teaspoons brown sugar
1 1/2 cups low-sodium chicken broth
1/4 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons julienned parsley (optional)
HOW TO MAKE IT
- Preheat an oven to 450 degrees. Place the tomatoes on a parchment-lined baking sheet and drizzle with 1 tablespoon of the olive oil. Roast until the exterior of the tomatoes have dried out slightly and have started to caramelize, about 20 minutes.
- Meanwhile, warm the remaining 2 tablespoons oil in a skillet over medium heat. Add the onion and cook until softened, about 8 minutes, stirring occasionally. Add the garlic and brown sugar and cook until fragrant, about 1 minute.
- Transfer the onion mixture, roasted tomatoes, reserved packing liquid and chicken broth to the blender. Blend on the soup pre-program until creamy. Add the heavy cream and blend on medium-low speed until combined. Season to taste with salt and pepper.
- Pour soup into individual bowls and garnish with parsley, if desired.