Slow Roasted Tomato Soup
Ingredients
- one 28-ounce can of whole, peeled tomatoes (I use San Marzano)
- Salt and freshly ground pepper, to taste
- 1 tablespoon brown sugar
- Drizzle of extra virgin olive oil (about 2 teaspoons worth)
- 1 1/2 cups reserved tomato juice (see directions)
- 1 cup vegetable stock
- 1/4 cup heavy cream
- Croutons, to garnish
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