Tomato Soup Recipe (recipe can be halved)

4 (28 oz) can diced tomatoes

1 onion , finely diced
2 carrots, shredded
1/8 tsp granulated garlic
1Tbsp Italian Seasoning (Market Pantry Organic Brand is what I use)
1 (32 oz) carton Beef Stock
½ - ¾ tsp beef boullion (powdered kind)
½ cup whipping cream (may need more according to taste)
3 Tbsp butter
Olive Oil
Salt
Pepper

1. Preheat oven to 450˚. Line a baking tray with parchment paper.

2. Open the diced tomatoes and strain using a fine mesh colander, save
the juice for later use in the recipe.
3. Put the drained tomatoes on the parchment paper and spread them out.
4. Drizzle olive oil lightly over the tomatoes, and salt and pepper lightly.
5. Put pan in the oven and roast for 45 minutes to an hour (when the edges
are starting to get dark, they are done)
6. While the tomatoes are roasting, place 1-2 Tbsp olive oil in soup pot on
med/ med-high heat.
Add the onion and shredded carrots and soften them. Once they are softened and
starting to brown slightly, add the Italian seasoning and the granulated garlic. Stir it
around for 1-2 minutes, then remove the pan from the burner to cool.
7. When the tomatoes are done, take them out of the oven to cool. If you have
a food processor, then put the tomatoes, cooked onion mix, and some of the
tomato juice in there (I use my ninja blender). If not, then add the
tomatoes to the soup pot and use a hand(stick) blender in the pot along with
some of the juice from the tomatoes and blend until smooth. When blended
smooth, add any remaining tomato juice to the pot.
8. Next, add the beef broth and beef boullion powder to the pot and bring the mixture
to a boil. Once the soup starts to boil, reduce the heat to medium/medium low to
keep the soup simmering. Stir occasionally.
9. After about 1 - 1½ hours, taste and adjust salt and pepper seasonings, to your
liking. Stir in the butter, one Tbsp at a time. Then add the cream. Stir and taste to
re-adjust seasonings if needed.