Roasted Tomato Soup
Yield: 6
Materials
- 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.