Oven-Roasted Rustic (*Cream Of) Tomato Soup

1-28oz. can of petite diced tomatoes

1-2T flour

1T sugar

1T powdered chicken soup base

1 med. onion chopped

2 cloves elephant garlic or 8 regular cloves

2c± water

1c half & half or milk optional*

I saw a TV Chef make this, then decided to attempt a recreation a few days later. Drain the juice from the tomatoes into a 3-4 quart pot that has a cover. Add flour, sugar and whisk to blend, then stir in the powdered soup base. Combine tomatoes with onion and chopped garlic on a baking pan. Sprinkle with fresh ground pepper and drizzle with some extra-virgin olive oil. Roast in a 400° oven for 45-60 minutes, moving them around a few times during roasting – your home will smell like an Italian kitchen. Transfer the roasted vegetables to the pot. Add some herbs: basil, lemon thyme and/or rosemary, stir in the water and simmer another half hour. Add *milk or half & half and heat until it rewarms. If you don't want a chunky soup, use an immersion or regular blender to emulsify everything for a smoother consistency. Serve with grilled cheese sandwiches or crusty bread sticks. . .Lin