Roasted Tomato Soup:
· 2 lbs. fresh tomatoes, fresh, cut
· 1/2 onion, sliced
· 1 bulb of garlic, top cut off
· 2 tbsp. olive oil
· 1/2 tsp. salt
· 1 tbsp. black pepper
· 1/5 cup fresh basil
· 2 tbsp. salted butter
· 2 tbsp. all-purpose flour
· 1 qt. vegetable broth
· 1/4 cup heavy cream.
Preheat oven to 450 degrees F. Lightly oil a large skillet, in a single layer, add in tomatoes & onion, placing garlic bulb into the center into. Drizzle generously with olive oil, salt & pepper- & give a mix until evenly distributed. Cook in oven for 15 minutes, then remove from oven, stir, & then roast for an additional 15 minutes, broiling during the last 3 minutes so that some of the contents get lightly charred.
Add the roasted tomato & onion mixture to the container of a high-powered blender & squeeze the roasted garlic cloves from the bulb. Add in fresh basil, & blend mixture on high speed until smooth (about 50 seconds).
In a large pot, melt butter over medium-high heat. Add flour to melted butter & whisk to combine. Cook down until butter & flour mixture is golden brown (30-60 seconds). Add broth & whisk to combine. Add blended tomato mixture to the pot & whisk to combine. Let it come to a gentle bubble, then add in heavy cream. Cook over medium-low heat for 15 minutes, taste & adjust salt/pepper to preference, & add red pepper flakes as desired.
Serve warm with croutons, a drizzle of heavy cream, fresh basil, etc. & enjoy!
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