Roasted Eggplant Tomato Basil Soup

ROASTED EGGPLANT TOMATO BASIL SOUP
		YIELD		6 QUARTS
		SHELF LIFE		3 DAYS
3		QUARTS		CANNED WHOLE PLUM TOMATOES WITH JUICE - CRUSHED
1		QUART		ZING ZANG BLOODY MARY MIX
1		QUART		HEAVY WHIPPING CREAM
1		QUART		WATER
4		OZ		FRESH BASIL - CHIFFONADE
2		TBSP		GRANULATED SUGAR
1		TBSP		KOSHER SALT
1		TSP		GRANULATED GARLIC
¼		TSP		WHITE PEPPER
¼	TSP			TABASCO SAUCE
4	OZ			BLONDE BUTTER ROUX
	INSTRUCTIONS
	HEAT 2 TBSP OLIVE OIL IN POT OVER MEDIUM HEAT FOR 1 MINUTE
	IN MEDIUM SAUCE POT, CRUSH TOMATOES BY HAND SQUEEZING THEM IN YOUR FIST
	ADD REMAINING TOMATO LIQUID, SALT, GARLIC, PEPPER, TABASCO, AND BASIL
	COOK OVER MEDIUM HEAT FOR 10 MINUTES
	ADD ZING ZANG, HEAVY WHIPPING CREAM, AND WATER
	HEAT TO BOIL AND REDUCE HEAT SIMMERING FOR 30 MINUTES
	STIR IN BLONDE ROUX TO THICKEN AND COOK FOR AT LEAST 5 MINUTES STIRRING OFTEN
	REFRIGERATE TO COOL OR SERVE IMMEDIATELY
	SUGGESTIONS
	THIS SOUP IS GREAT WITH GRILLED CHEESE SANDWICHES AND/OR GARNISHED WITH CROUTONS