Roasted Tomato Soup
Roasted tomato soup? Oh, it’s like a warm, cozy hug for your taste buds. You take some ripe tomatoes, Then, you mix in a bit of garlic, herbs, and some heavy cream. The result? A bowl of pure comfort and flavor. It’s versatile, too, perfect as a starter or the main event.
Ingredients
- 6-9 tomatoes of your choice
- ½ Anaheim pepper
- 1 bulb of garlic
- 1 shallot
- Handful of Basil
- kosher salt
- black pepper of red pepper flakes
- olive oil
- ½ cup of heavy cream,
- ½ cup of chicken stock. If you want it strictly vegetarian, use vegetable stock
Instructions
- Clean the veggies and add all to the pot, put in a pre-heated oven of 475F for 30 minutes.
- Take out of the oven, squeeze the garlic out of the skin. Then add the cream and stock. Use your immersion blender and there you have it. Roasted tomato soup.
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Ingredients
- 6-9 tomatoes of your choice
- 1/2 Anaheim pepper
- 1 bulb of garlic
- 1 shallot
- Handful of Basil
- kosher salt
- black pepper of red pepper flakes
- olive oil
- 1/2 cup of heavy cream
- 1/2 cup of chicken stock. If you want it strictly vegetarian use vegetable stock
Instructions
- Add all to the pot, put in a pre-heated oven of 475F for 30 minutes.
- Take out of the oven, squeeze the garlic out of the skin. Then add the cream and stock. Use your immersion blender and there you have it. Roasted tomato soup.
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