ROSTED TOMATO SOUP
INGREDIENTS~

• 2 tablespoons light olive oil
• 2 onions, diced
• 3 stalks celery, diced
• 2 carrots, diced
• 5 garlic cloves, whole
• 10 tomatoes, whole
• 1/2 head cauliflower, diced
• 1 (16-ounce) can crushed tomatoes
• 2 teaspoons dried basil
• 2 cups water
• 1 cups heavy cream
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 pinch sugar

Directions

Heat the olive oil in a soup pot over high heat. Add the onions, celery, carrots, garlic, tomatoes and cauliflower and cook until all the vegetables are soft, about 5 minutes.

Add the crushed tomatoes, dried basil and water and then bring to a boil. Let the mixture simmer for 5 minutes.

Next, add the heavy cream, salt, pepper, and a pinch of sugar. Bring to a boil again, and let simmer for another 5 minutes. Adjust seasonings with salt and pepper, as needed. The soup is now ready to serve. Enjoy!