Roasted Tomato Black amp; Tan Soup

Ingredients:

Preheat oven to 400 degrees F
Season the vegetables
Slice the bottom root off the onions Slice the stem end off the tomatoes and score the top cut an X so the tomato can expand
Place on a roasting pan and roast until dark 35-40 minutes
For a darker
more flavorful soup
let the vegetables begin to char
Make a white roux melt the butter in a sautee pan on medium heat
then add the flour
mix and stir
until the flour cooks but retains a light color about 5-7 minutes
NOTE You may not need to use all the roux You can freeze it for use some other time
In a large stock pot should be able to hold more than 15 gallons mix the heavy cream
water
brown sugar
and beer Bring to simmer -- DO NOT allow the liquid to boil
Add vegetables
Puree the mix
preferably with an immersion blender in the stock pot If you need to use a stand blender
put in small batches no more than 1/3-1/2 the volume of the blender container
so you dont send hot liquid all around and burn yourself
Choose the consistency youd like for a puree
leave as is; for a bisque
strain through cheesecloth or use a chinois metal strainer
With the soup back in the stockpot under heat
add the roux gradually and stir
watching for the soup to thicken
Season with salt and pepper to taste
Serve and enjoy
Recommendations for beer DARK -- Guinness is preferred
for authenticity and flavor
but any really dark beer will do LIGHT -- Harp will give you authenticity
but is expensive and sometimes hard to get; Yuengling Lager or Sam Adams Lager are good domestic alternatives