Savoury Tomato Soup

Kim A. Heaphy's Note:

This soup has an amazing blend of tomato, roasted garlic and herbs. The balsalmic vinegar gives it that little punch that creates a flavour explosion on your pallet and makes you want more! I've often tried to make it in batches to freeze but it usually doesn't last that long. Served with garlic bread or bruschetta, it is more than just a a satisfying meal. Garnish with thin ribbons of fresh basil and it is a meal you'd be proud to serve your guests!

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 5 plum tomatoes, sliced in half
• 15 garlic cloves, minced
• 1 small onion, sliced
• 1 tablespoon dried thyme
• 1/4 teaspoon dried basil
• 1 teaspoon kosher salt
• 1 1/2 teaspoons pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 2 teaspoons brown sugar, packed
• 1/2 cup tomato juice (or clamato juice or V8 juice)
• 1/2 cup tomato puree
• 1/2 teaspoon baking soda
• 1 1/2 cups evaporated milk (or cream)

Directions:

1. Preheat oven to 350°F Place tomatoes in a shallow baking dish with sides just large enough to hold them. Cover tomatoes with the garlic, thinly sliced onion, thyme, basil, salt, pepper, balsamic vinegar, oil and sugar. Cover the pan with foil and roast in the oven for 30 minutes or until the vegetables are tender. To add an extra layer of flavour, skip covering the pan and cook until some nice colour develops on the onions, garlic and tomatos.
2. Remove pan from oven and cool slightly. Place mixture in a blender, puree then strain into a clean sauce pan. There should be about 2-1/4 cups tomato broth. Add tomato juice and tomato puree, stir. Add baking soda and stir well. Add evaporated milk (or cream). Bring soup to a simmer over med heat. Reduce heat and simmer for 20 minutes. Serve hot and garnish with croutons and thin ribbons of sliced fresh basil.