Roasted Tomato Soup
Enough fresh tomatoes cut in half or pieces to fill up a cookie tray.
The tomatoes I used were mainly Romas and Big Boys.
large yellow onion
fresh basil leaves
washed or one grocery store I buy from only has basil in a tube that is minced into a paste you can also use that too, but I tend to love my basil so I use the entire tube.)
extra virgin olive oil
chicken or vegetable stock
Salt or pepper to taste
I tend to not use much of either because the stock already has some sodium in it.
heavy whipping cream
Preheat oven to 400 degrees Fahrenheit
Wash your tomatoes and cut them in half if on the small side or into pieces if you have very large tomatoes.
Arrange your tomatoes, sliced onions, peeled garlic, and fresh basil onto a cookie sheet. Drizzle with olive oil and salt and pepper to taste.
Place cookie sheet into the oven for about 20-25 minutes or until the tomatoes, garlic , and onions are caramelized.
Once everything is caramelized remove from the cookie sheet to a large pot at least 5 qts.
Add in the 4 cups of chicken or vegetable stock and bring to a boil, then simmer for no more than fifteen minutes to reduce liquids.
Use an immersion blender or potato masher to make your tomato soup as smooth as you like it. I love my soup to still be a bit chunky so I do not totally blend it smooth.
Add the 1 cup of cream and stir in, but again this is totally optional.
Roasted Tomato Soup https://www.inspiredhousewife.com/roasted-tomato-soup/