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- 24 Roma Tomatoes
- 4 medium yellow onions
- 4 whole carrots
- 2 heads of garlic (using 12 cloves of the roasted garlic)
- 3 cups tomato juice or vegetable broth
- 1 cup half and half
- 3 t paprika
- 3 t dried basil or 1/4 cup chopped fresh basil
- 2 t oregano
- 2 T sugar
- salt and pepper to taste
- 1. Preheat the oven to 400 degrees F.
- 2. Line two rimmed baking sheets with parchment paper and slice tomatoes and onions in half. Peel 4 carrots and place on the tray whole.
- 3. Cut the top off of the entire bulb of garlic (so all of the cloves are intact) and place on baking sheet.
- 4. Drizzle with olive oil, salt and pepper.
- 5. Roast in oven for 60 minutes, checking on them after 30 minutes to ensure the garlic or onions aren't getting too brown. If they are, rotate them.
- 6. Let cool for 10 minutes, then pour into stock pot (including any accumulated juices).
- 7. Add all remaining ingredients then puree with hand immersion blender or transfer to a blender. I like mine to have a little texture, so the immersion blender works best to control the texture.