Ingredients
3 pounds tomatoes, halved and seeded
1/4 cup Carapelli Mild Olive Oil, divided
1 medium yellow onion, chopped
4 garlic cloves, minced
1 1/2 cups tomato and vegetable juice blend
1 tablespoon chopped fresh basil
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup half-and-half cream, warmed
Seasoned croutons


Cooking Directions
Preheat broiler. Place tomatoes, skin sides up, on a foil-lined baking pan. Drizzle tomatoes with 2 tablespoons Carapelli Mild Olive Oil. Broil 4 to 6 inches from heat source for 15 minutes or until tomatoes are blackened. Cool tomatoes slightly, then coarsely chop. Place half of the tomatoes in a blender; process until smooth and then set aside. Heat remaining olive oil in saucepan over medium heat. Add onion and garlic. Sauté until slightly softened about 5 minutes. Add pureed tomatoes, chopped tomatoes, tomato juice, basil, salt and pepper. Cook over medium heat until warmed through. Remove soup from heat and add warm half-and-half, stirring constantly. Ladle soup into bowls and serve. If desired, garnish with seasoned croutons. Serves 6.

Preparation Time: 10 minutes

Total Time: 45 minutes

Wine Suggestions: Merlot, Cabernet or Shiraz