Roasted Tomato and Garlic Soup

Makes a gourmazing first impression. Roasted cloves of garlic lend a
smoky sweetness to this hip and healthy soup.

Makes 6 servings

Ingredients:

10 ripe plum tomatoes, halved
1 onion, quartered
2 tablespoons olive oil
1/2 teaspoon pepper
1/4 teaspoon salt
2 heads garlic, cloves separated, unpeeled
3 cups chicken or vegetable broth
2 tablespoons tomato paste
1 bay leaf
1/4 teaspoon dried thyme
1 teaspoon lemon juice
1/2 teaspoon brown sugar

Preparation:

Preheat oven to 425 degree F. In a large bowl, combine the tomatoes,
onion, olive oil, pepper and salt. Transfer to baking sheet, placing
tomatoes cut-side down. Add the garlic cloves, and bake vegetables for
20 minutes.

Once cool enough to handle, squeeze garlic cloves out of their skins
and add to slow cooker, along with tomato mixture.

Stir the broth, tomato paste, bay leaf and thyme into the slow cooker.
Cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours.

Discard the bay leaf, and transfer the soup to a blender or food
processor; purée in batches until smooth.

Return mixture to the slow cooker, stir in the lemon juice and brown
sugar and serve.

Source: Rebecca Field Jager