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Roasted Tomato Soup
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Description
Roasted Tomato Soup. Warm, creamy and comforting.
Ingredients
- 1 pound Heirloom Tomatoes, If You're Using Mini Heirlooms Leave Them Whole, Large Heirlooms Then Quarter Them
- 2 pounds Plum Tomatoes, Quartered
- 2 whole Red Bell Peppers, Cored, Seeds Removed And Quartered
- 8 cloves Garlic, Peeled
- 1 whole Large Onion, Sliced
- ½ cups Olive Oil
- 2 cans 14 Oz. Cans, Chicken Broth
- 2 whole Dried Bay Leaves
- 4 Tablespoons Butter
- ½ cups Fresh Basil, Roughly Chopped
- ½ cups Heavy Cream
- Salt And Pepper, to taste
Preparation
Preheat oven to 450ºF and line a rimmed baking sheet with aluminum foil. Place tomatoes, bell peppers, garlic and onions onto the baking sheet, drizzle with olive oil and season with salt and pepper. Gently toss to coat. Roast for 30 minutes on the middle oven rack.
When done remove the pan from the oven. Place roasted vegetables into a large pot and cover them with chicken broth. Add bay leaves and butter and bring to a boil. Reduce heat and let simmer for 20 minutes.
Remove bay leaves and add basil leaves. Using a blender or immersion blender puree the soup until smooth. Add cream and season to taste with sea salt and pepper. Let it simmer for another 10 minutes.
Serve with a sprinkling of Asiago cheese, fresh ground pepper and basil or a warm grilled cheese sandwich.
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