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Roasted Tomato Soup

Roasted Tomato Soup

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Equipment

  • Stock pot or Dutch oven
  • Immersion blender or high powered blender

Ingredients
  

  • 8 Tomatoes chopped
  • 1 red bell pepper sliced
  • 4 tbsp unsalted butter
  • 1/4 cup oil oil
  • 1/2 red onion chopped
  • 10 cloves garlic smashed and peeled
  • 1 can tomato paste
  • 2 tbsp dried basil
  • 2 cups chicken broth
  • 2 tsp salt
  • 2 tsp black pepper
  • 1/2 tsp white pepper
  • 1 cup heavy cream
  • 2 tbsp brown sugar optional

Instructions
 

  • Preheat the oven to 425
  • Wash and chopped tomatoes, garlic and red bell pepper
  • Sprinkle with salt, pepper, and a little olive oil.
  • Place on foil-lined baking sheet And roast 30 min, remove from oven and set aside.
  • In a large stockpot or Dutch oven melt butter and 1/4 cup oil
  • Sauté onions until soft (about 3-4 mins).
  • Add in tomato paste and stir to break up
  • Add in chicken broth and continue to stir until paste is fully dissolved.
  • Add in roasted tomatoes, garlic and bell pepper.
  • Add in seasonings and allow to simmer 5-7 mins.
  • Add heavy cream and stir to incorporate.
  • Taste and see if you need to add more salt or pepper. If it’s too acidic add in a little brown sugar to help balance the flavor profile.
  • Use an immersion blender (or high powered blender) to blend until smooth.
  • Serve and enjoy
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