Sweet Love Tomato Soup by Lagomchef

Ingredients

• 1 kg tomatoes
• 2 large onions
• 4 cloves garlic
• 2 tbsp flour
• 1 tsp salt
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 100 g shiitake mushrooms
• 1 tsp granulated sugar
• 1/4 cup fresh basil
• 1 tsp pepper
• 2 cup water or vegetable broth

Instructions

1. Preheat oven to 180°C (350°F).
2. Halve the tomatoes and place them on a baking sheet with the onions and whole garlic cloves
3. Drizzle with olive oil, season with salt and pepper, and roast for 45-60 minutes, until softened and slightly caramelized.
4. In a large casserole pot, heat a little more olive oil over medium-low heat.
5. Add the roasted onions and garlic, stir gently
6. Add the flour and cook for 1 minute, stirring constantly.
7. Add the roasted tomatoes, shiitake mushrooms, balsamic vinegar, sugar, and water or broth
8. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, allowing flavors to meld.
9. Stir in the chopped fresh basil and season with additional salt and pepper to taste
10. Blend the soup until smooth using an immersion blender or transfer to a standing blender in batches.