Roasted Tomato Soup

Will be making this using the grill outside rather than heat up the house when I am awash in tomatoes. Will try both on the gas grill as well as the smoker (when cooking something else LOL). Found this in Sunset's recipe gallery. It is versatile - serve hot or cold - it is simple but I bet has wonderful flavor without being heavy (too miserably hot & humid here for rich food in the summer). Another alternative to our beloved gazpacho routine. Will experiment with fresh marjoram, basils, mint, thyme & peppers in this mix as well.

• Ready In: 1 hr 5 mins
• Yields: 20 cups

Ingredients

• 10  lbs tomatoes, ripe
• 5  tablespoons olive oil
• 1  tablespoon sugar
• 6  garlic cloves, minced
• 2  onions, chopped
• 6  cups chicken broth
•  salt, to taste

Directions

1. Rinse, core, and cut tomatoes in half crosswise.
2. Fit tomatoes, cut sides up, in 10- by 15-inch pans (you'll need 3, or use 1 pan and refill). Brush the tops of the tomatoes in each pan with 1 tablespoon oil and sprinkle with 1 teaspoon sugar.
3. One pan at a time, broil tomatoes 3 to 4 inches from heat until tops are spotted black, about 20 minutes. Adjust pan position for even heat and remove tomatoes as they are charred.
4. Meanwhile, in an 8- to 10-quart pan over medium-high heat, combine remaining oil, garlic, and onions. Stir often until onions are lightly browned and taste sweet, 10 to 15 minutes.
5. In batches, smoothly purée tomatoes and onion mixture in a blender or food processor. To remove skins, if desired, rub tomato mixture through a fine strainer into a large bowl.
6. Return tomato mixture to pan and add broth; heat to simmering, stirring. Add salt to taste. To serve cold, cover and refrigerate until chilled. To store, cover airtight and chill up to 3 days, or put in freezer containers in easy-to-use portions and freeze up to 1 year.