Roasted Tomato Basil Soup
Servings - 3-4
INGREDIENTS
Tomatos - 1 kilogram
Red onion - 1 medium size
Chili pepper - 1
Garlic - 4 cloves
Salt - 2 teaspoons
Ground black pepper - 2 teaspoons
Olive oil - 50 ml
Fresh basil leaves - 40 grams
Heavy cream - 250 ml
Vegetable or chicken stock - 100 ml
Mozzarella cheese - 100 grams
PREPARATION
1. Preheat oven to 175 degrees C (350 degrees F).
2. Slice tomatoes and onion into wedges and add in a bowl. Add garlic cloves and a whole chili before drizzling everything with olive oil. Season with salt and pepper.
3. Spread everything on a baking sheet in an even layer and roast in oven for 45 minutes on 175 degrees C.
4. After roasting, wait until it is at room temperature to blend. Place everything in the blender and blend until combined and smooth (blend for just a few seconds if you prefer chunky).
5. Heat heavy cream in a large stockpot and then pour pureed tomato mixture into stockpot. Stir in the vegetable or chicken stock and simmer for 15 minutes.
6. While the pot is simmering, chiffonade the fresh basil leaves and add it to the stockpot.
7. Season with salt and ground black pepper. Let it simmer for another 2 minutes.
8. Garnish with mozzarella cheese and serve with toasted slices of baguette bread.
