This soup is better than the stuff in a can. By far!

  • 4-6 large ripe tomatoes
  • 3 garlic cloves, smashed
  • Olive oil to coat
  • Salt & pepper to taste
  • 1 cup cream
  • 1/2 cup basil leaves

Heat the broiler. Cut 4-6 large ripe tomatoes into thin slices and spread them out on a rimmed baking sheet, along with 3 smashed garlic cloves, olive oil, salt, and pepper. Broil until the tomatoes are beginning to blacken, turning as necessary, about 8 minutes total; remove the garlic as soon as it turns golden. Puree everything with 1 cup of cream and a 1/2 cup of basil leaves. Warm gently in a saucepan (or mix on soup setting in Vitamix). Serve with grilled cheese sandwiches or garlic bread.

Recipe from Mark Bittman’s Kitchen Express