Roasted Tomato Soup

For 4 servings: 

Ingredients
5 pounds of tomatoes. It is better to pick large and fleshy tomatoes. But, you can get any other tomatoes, such as cherry, heirlooms, beef heart, vine, roman and etc.
1 large carrot or 2 small carrots, chopped
3-4 tbsp. of olive oil 
1 handful of basil leaves
4-5 cloves of garlic
                                                           1 tbsp. of white sugar, or to taste (optional)
                                                           Salt and pepper to taste

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Directions:


Preheat oven to 360 F.
Cut  tomatoes in half or quarters horizontally, then use a sharp knife to remove the stems. Remove seeds if you wish, not every blender (food processor) is be able to grid them. I skip this step.

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Spread tomatoes evenly on a deep roasting pan, it will be a lot of juice, and this juice is useful to us. Add carrot, basil, garlic and sprinkle with olive oil, salt  and pepper.

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Place roasting pan in preheated oven and roast for about an hour. 

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Clean the mess in your kitchen.

Relax.

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Tomatoes should get a little burnt and the skin should be easy to get off.

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Let tomatoes to cool a little bit. Remove the skin. You can skip this step if you are confident in your blender (food processor). 

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Transfer vegetables and juice to a blender. Add sugar if your tomatoes are not sweet enough. Puree soup until  smooth.   Add a tiny bit of water or vegetable broth if needed.


Enjoy!

Nellie

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