TOMATO SOUP

Ingredients

• 8 Roma tomatoes, quartered

• 1 onion, sliced

• 6-8 cloves garlic

• 1 shallot, chopped sliced

• 1 sprig rosemary 

• 1 sprig thyme

• olive oil to cover, salt, and chili flakes

• 3 Calabrian Chilis

• 3 sun dried tomatoes

• 1/3 cup veggie broth (or stock)

• 1/4 cup heavy cream

• a handful of basil leaves
  

Directions

Step 1

Preheat the oven to 400 degrees.

Step 2

On a large baking sheet place tomatoes, onion, garlic, shallot, rosemary and thyme. Cover with a generous amount of olive oil and salt. Add chili flakes to taste. Roast in the oven for 1 hour, till the vegetables are softened and slightly charred.

Step 3

Transfer to a large pot or dutch oven. Add chilis, sun dried tomatoes, vegetable broth (or stock), heavy cream and basil. Blend with an immersion blender until smooth.

Step 4

Spoon into a serving bowl, add fresh basil and a drizzle of cream. Enjoy!