Roasted Tomato Basil Soup
Ingredients
- 4 large tomatoes, halved
- 1 container grape tomatoes
- 1 large yellow onion, quartered
- 1 head garlic
- 2 red bell peppers, quartered
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 cups chicken stock
- 1/2 cup half and half
- 5 basil leaves, torn
Instructions
- Preheat oven to 400.
- Cut large tomatoes in half and place skin side up on a baking tray. Keep grape tomatoes intact and place on the baking tray. Quarter onion and bell peppers, chop off the top of the whole head of garlic to roast whole. Cover in olive oil and salt and pepper. Roast for 40 minutes.
- In a Dutch oven or a large soup pot, add roasted vegetables and squeeze the roasted garlic out of the bulb. Add chicken stock and half and half. Using an immersion blender, blend until smooth. You can do this in a blender too. Simmer soup for 15 minutes. Adjust seasoning as needed. Place torn basil leaves in the pot and stir for 1 minute. Serve with a grilled cheese sandwich!
Notes
There's a reason is pair is a comfort food classic!
