Roasted Tomato Soup

Ingredients

• 3.5 lbs tomatoes
• 1 tbsp olive oil
• 1 red onion (chopped)
• 1-2 garlic cloves (finely sliced)
• 1/2 teaspoon cayenne pepper
• 1 tsp granulated sugar
• 1 tsp good quality balsamic vinegar
• 3 cups chicken stock
• 1/2 cup heavy cream
• 1 tbsp chopped fresh basil
• salt and pepper (to taste)

Instructions

1. 1

   Preheat the oven to 350°F (180°C). Slice the tomatoes in half and core them. Set aside.

2. 2

   Heat up 1 tbsp olive oil in a roasting tray or oven-safe wide pot/pan big enough to fit all the tomatoes in one layer over medium-high heat.

3. 3

   Add the chopped onions and saute for 3 minutes until translucent. Keep stirring constantly. Then add the sliced garlic and cayenne pepper, cook for 1 more minute.

4. 4

   Place the tomato halves in one single layer cut-side down in the pan. Season with a little bit salt and pepper. Sprinkle the sugar over the tomatoes and drizzle with balsamic vinegar. Cook over high heat for 4 minutes.

5. 5

   Give it a good stir and transfer to the oven for 30 minutes.

6. 6

   Transfer the tray/pot/pan carefully back to the stove (if you used a tray transfer tomatoes to a stock pot) and pour in the stock. Bring to a boil and let simmer for 4 minutes. Then add the cream and let cook for 2 more minutes.

7. 7

   Blend the soup with an immersion blender until almost smooth. Stir in chopped basil and season to taste with salt and pepper as needed.

8. 8

   Serve with rustic bread or grilled cheese sandwiches.