Roasted Tomato Soup

• 3 sweet or white onion
• 2 - 28 cans of whole tomatos
• 4 or 5 carrots
• 2 heads of garlic
• 1 cup of heavy cream
• 7 1/2 cup water
• 3 vegetarian bouillin stock cubes
• salt
• fresh ground pepper
• olive oil
• 3 tbl floor
• 2 tbl of butter

This meal is a smooth and is filling on a cold evening. It goes well with fresh bread or pita bread. It is not involve meal and it will impress people.

1. Preheat the oven to 425 F.
2. Open the cans tomatos and remove the whole tomatos and place them on a cookie sheet or a piece of aluminum foil. Save the juice from the tomatos for later use.
3. Cut off the tops of the heads of garlic and wrap with aluminum foil after covering the exposed areas with a small amount of olive oil and salt. You are going to roast the garlic for soup.
4. Slice carrots and onions into small piece and place on the cookie sheet with tomatos. You don't have to cut them too small because you will be puree them later.
5. Place the cookie sheet with the vegetables and the garlic into the oven for 45 minutes.
6. In a large pan (12 quarts) place the water and vegetarian bouillin cubes and bring to a boil. Add the tomato juice from the cans to the mix.
7. Remove the vegetables and the garlic from the oven and place directly into the pan. The garlic is soft and you should be able to squeeze it out of the husk into the soup. Be careful the garlic is HOT! Remove the burned portions of the onions, they will cause your soup to have a bitter taste if you leave them in. Simmer for another 20 minutes.
8. Remove the solids from the soup and place into a blender. I use straining soup and do it in a couple of batches. Add the flour to the mixture and some of the fluid from the soup and puree the mixture and place back into the pot.
9. Once you have finished puree the vegetables add the heavy cream and allow the soup to come up to serving temperature.
10. Before you serve, place the butter in soup and allow it to melt. It brings out the creamy flavor of the soup.