Tomato Soup

Instruction​

• You can use canned tomatoes, but if you have fresh tomatoes, follow these roasting instructions:

  • Preheat oven to 450 degrees

  • Drizzle the bottom of a deep sheet pan with olive oil

  • Add whole tomatoes of any sizes

  • Add salt, pepper, and drizzle with olive oil

  • With your hands, mix up tomatoes until thoroughly coated in oil

  • Roast for 20 minutes

• In a large soup pot, add a hunk of butter and saute chopped white onions

• Add roughly chopped garlic and saute for 1-2 minutes

• Add canned or roasted tomatoes and 2 liters of chicken stock, then bring to a boil

• Season with salt and pepper
  (do not add basil at this step, otherwise the soup will not be red)

• Turn the heat off and use and immersion blender to puree the soup

• Once blended, add a splash of cream/milk to desired creaminess

• Mix in chopped basil

• Serve and garnish with fresh basil

• Grill a cheese to go with it, obviously