Creamy Roasted Tomato Soup

Ingredients

3 medium onions
2 lbs. plum tomatoes
¼ cup olive oil
1 Tbsp. Garlic in Oil
1 tsp. oregano
1 tbsp. fresh basil, chopped
10 oz. tomato paste
1 gallon prepared Liquid Vegetable Consommé Prep
8-10 oz. prepared roux
fresh ground pepper, to taste
3 cups heavy cream

Instructions

(yields 1½+ gallons)

Remove onion skins and stems from the tomatoes. Toss onions and tomatoes in oil. Roast until at least 60% of the skin is well roasted. Combine roasted vegetables, herbs and prepared Liquid Vegetable Consommé Prep. Simmer for 30-40 minutes. Puree mixture and add roux, pepper and cream. Simmer for 10-15 minutes longer. Season with additional Liquid Vegetable Consommé Prep.