Cooking with Doyle

Nothing fits better on a cold day than a warm bowl of soup.  And it tastes much better if you make it yourself from scratch.

Yield: 6 servings

Ingredients

• 15 large tomatoes (about 5 lbs)
• 1/4 cup + oil
• 8 garlic cloves
• 1 large onion, chopped
• 2 cups water
• 1 tsp salt
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy whipping cream

Directions

1. Seed and quarter the tomatoes.  Toss with the oil and place in a greased baking dish.  Bake at 400°F for 20 minutes.  Let cool for about five minutes until you can handle them, and then remove and discard the skins.  Save the oil.
2. In a large pot, saute the garlic and chopped onion in 2 tbsp oil from the roasted tomatoes.
3. Add the tomatoes, water, salt, and red pepper to the pot.  Bring to a boil, reduce heat, and simmer for 30 minutes.
4. Puree in a food processor in batches until smooth.  Return to the pot.
5. Stir in the cream and heat through.  Serve hot.