-Heather Jordan
12-15 Roma tomatoes (the roasting took a little over 30 min)
4 cans (10 1/2 ounces each) tomato soup
2 cups chicken stock
1 cup beef stock or canned beef consomme
1 bunch fresh basil or 2 tablespoons dry basil (It was a 6 oz container of fresh)
1 cup sugar (it only took me ½ a cup)
2 to 3 cups cream (for me it only took about 2 cups)
8 oz. of fresh Parmesan cheese
Salt and pepper
Roast tomatoes in oven at 350 degrees until tops begin to blacken. In a large pot, combine tomato soup, chicken stock and beef stock. Place roasted tomatoes, cheese, and basil in blender and puree until smooth.
Add puree to pot and let simmer. Add sugar until mixture is slightly sweet (don't skimp on the sugar — it may take more or less, depending on the tomatoes), then add cream. Season to taste with salt and pepper.
Note: The soup should not taste like marinara sauce but should have a slightly sweet creamy flavor.
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