Jamie Oliver's tomato soup:: I roasted 6 large toms (which were going squidgy!) and 2 cored and de-seeded green peppers (which were going red) in the oven on 375F for 50 mins. I then followed the recipe and added the tomatoes and peppers when it was time to blend it. We served ours with a blob of fat free natural Greek yog and it was delicious.
Deihl Cream of Tomato Soup 4 T butter 2 onions, sliced 1 carrot, chopped 6 T minced garlic 2 35 oz plum tomatoes with juice 8 lg. fresh basil leaves Sugar to taste Salt & pepper to taste 4 c. chicken broth 1/2 t. ground allspice 1 1/4 c. heavy cream Melt butter; add onions, carrots, and garlic. Saute. Add tomatoes along with other ingredients. Boil covered for an hour. Puree and add cream.