Ingredients
Scale
- 1 lb tomatoes (on the wine, washed and cut in half)
- 2 lb heirloom tomatoes (about 3 large or 4 medium size, washed and cut in half)
- 1 red bell pepper (washed and cut into 4 pieces)
- 5 cloves garlic (peeled)
- 1 small onion (peeled and cut into 4 pieces)
- 1 tablespoon butter
- 3 tablespoons olive oil (extra virgin)
- 1/4 cup all-purpose flour
- 1 1/2 tablespoons tomato paste
- 4 cups chicken broth
- sea salt and pepper (to taste)
- 1 teaspoon sugar (or to taste)
- 1/4 cup heavy whipping cream (or more if desired )
- 1 tablespoon basil (fresh – finely chopped or 1 teaspoon dried basil)
Instructions
- First things first, preheat your oven to 450°F (220°C). Grab a baking sheet lined with parchment paper and spread out the tomatoes, peppers, onion, and garlic cloves. Roast them for about 30 to 40 minutes until they’re beautifully caramelized.
- Once those veggies are roasted to perfection, let them cool for 10 to 15 minutes. Then, toss them into a blender and blend until the mixture is nice and smooth.
- Now, in a large pot, melt butter and olive oil over medium heat. Sprinkle in the flour and stir it for 1 to 2 minutes to get a lovely base going. Next, add in the tomato paste and let it cook for another minute or two, stirring continuously.
- Gradually whisk in 1 cup of chicken broth until it’s all combined. Then, whisk in the remaining 3 cups of broth, after add delicious vegetable puree. Season it all with salt, sugar, and black pepper to taste. Bring everything to a gentle boil, then stir in the cream and fresh basil (or dried). Give it a taste and adjust the seasoning if needed. Simmer for few minutes.
- Time to serve! Ladle the soup into your favorite bowls and garnish with a drizzle of olive oil and heavy cream, plus a sprinkle of fresh basil. Enjoy with Bacon Grilled Cheese Sandwich or Chicken Grilled Cheese Sandwich!