- 2 1/2 pounds fresh tomatoes
- 6 tbsp minced garlic
- 1 large white onion, sliced
- 2 roasted red peppers (from the jar)
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 quart chicken stock
- 4 tablespoons butter
- 1/2 cup chopped fresh basil leaves, optional
- 3/4 cup half and half, optional
DirectionsPreheat oven to 450 degrees F.
Wash, core, and cut the tomatoes into halves. Spread the tomatoes and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes and onion from the oven and transfer to a large stock pot. Add roasted red peppers, 3 cups of the chicken stock and the butter. Bring to a boil, reduce heat and simmer 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion to puree the soup until smooth. (or pour into a regular blender) Return soup to low heat, add half and half and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.
Verse Of The Day: "This is how we know what love is: Jesus Christ laid down his life for us. And we ought to lay down our lives for our brothers and sisters." ~1 John 3:16