roasted tomato soup
4 Tablespoons butter
1 small onion
2 cloves garlic
1/2 cup vermouth
3 pounds tomatoes - roasted *, peeled, and chopped
1/2 cup heavy cream
chopped fresh basil (optional)
Melt butter in saucepan over medium heat. Add onions and garlic, cook, stirring until onions are translucent. Add wine, tomatoes, salt and pepper. Cook until tomatoes fall apart. Stir in basil if desired.
Allow to cool slightly. Use an immersion blender to puree mixture. Add cream and season with salt and pepper to taste.
* to roast tomatoes - place tomatoes on a parchment lined sheet pan in a 425 degree oven for 40 minutes, turning once
and now, back to the hand quilting...