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    Roasted tomato soup with herbs

    Courtesy of Stanford Hospital & Clinics Farm Fresh with Jesse Ziff Cool

    Ingredients

    4 lb. ripe tomatoes
    1 1/2 tbsp. olive oil
    5 cups vegetable broth or water (approximately)
    5 tbsp. unsalted butter
    1 1/2 cups coarsely chopped onions
    3/4 cup peeled and coarsely chopped carrots
    3/4 cup coarsely chopped fennel
    1/3 cup chopped fresh basil
    2 tbsp. chopped fresh rosemary
    2 tbsp. chopped fresh thyme
    1 cup cream
    1 1/2 tsp. salt
    1/4 tsp. white pepper
    1 to 2 tbsp. sugar (optional)

    Directions

    Preheat oven to 425 degrees. Cut tomatoes in half and seed. Toss in a bowl with olive oil and a little salt. Put on baking sheet, cut side up, and roast for 30 minutes or until skins blister. Remove from oven. Save roasting juices and pour into a large measuring cup. Add enough water to make 6 cups of liquid.

    Warm butter in a large pot over medium-low heat. Add onions, carrots and fennel and cook for 10 minutes or until very soft. Add roasted tomatoes (with liquid), basil, rosemary and thyme. Simmer for 5 minutes. Stir in cream. Season with salt, pepper and, if needed, sugar.

    Serves 6 to 8