Tomato Soup

Name: Tomato Soup
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb Ripe Roma tomatoes; 6 clove Garlic, peeled; 2 small yellow onions, sliced; 1/2 cup Extra virgin olive oil; 1 quart Low sodium chicken stock; 2 Bay leaves; 3 tbsp Softened butter; 1/2 cup Chopped basil leaves; 1/2 cup Heavy cream

Marisella Canseco @cook_3595967

Tomato Soup

Marisella Canseco @cook_3595967

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Ingredients

6 servings

3 lbRipe Roma tomatoes
6 cloveGarlic, peeled
2 smallyellow onions, sliced
1/2 cupExtra virgin olive oil
1 quartLow sodium chicken stock
2Bay leaves
3 tbspSoftened butter
1/2 cupChopped basil leaves
1/2 cupHeavy cream

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Steps

1

Preheat oven to 450°F. Wash, core and cut tomatoes in halves.
2

Lightly coat baking tray with nonstick spray and spread tomatoes, garlic cloves & onion onto baking tray. Drizzle 1/4 cup olive oil and season with salt & pepper.
3

Roast until caramelized which should be about 20 to 25 minutes.
4

Transfer the roasted tomatoes, garlic and onions to a large stock pot, add 3/4 of chicken stock, bay leaves & butter.
5

Bring to boil, then reduce heat and simmer for about 20 minutes, uncovered or until liquid has been reduced by a third.
6

Remove from heat, add basil. Add salt & pepper to taste and purée.
7

Return to heat at low, slowly stir in heavy cream first and then remainder of chicken stock if necessary.