Kay and Pam both make this delicious soup recipe.
12-15 Roma tomatoes
4 cans tomato soup
2 cups chicken stock
1 cup beef stock
1 bunch fresh basil
1 cup sugar
2-3 c. cream
salt and pepper
Roast tomatoes in oven at 350°F until tops begin to blacken. In large pot, combine tomato soup, chicken stock, and beef stock. Place roasted tomatoes and basil in blender and puree until smooth(cover blender with the lid and a towel to avoid splashing when hot tomatoes puree). Add puree to pot and let simmer. Add sugar until mixture is slightly sweet (don’t skimp on the sugar - it may take more or less, depending on the tomatoes), then add cream. Season to taste with salt and pepper. Note: The soup should not taste like marinara sauce, but should have a slightly sweet creamy flavor.
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