INGREDIENTS
-
- 3.5 lbs tomatoes
- 1 tbsp olive oil
- 1 red onion, chopped
- 1-2 garlic cloves, finely sliced
- 1/2 teaspoon cayenne pepper
- 1 tsp granulated sugar
- 1 tsp good quality balsamic vinegar
- 3 cups chicken stock
- 1/2 cup heavy cream
- 1 tbsp chopped fresh basil
- salt and pepper, to taste
INSTRUCTIONS
-
-
Preheat the oven to 350°F (180°C). Slice the tomatoes in half and core them. Set aside.
-
Heat up 1 tbsp olive oil in a roasting tray or oven-safe wide pot/pan big enough to fit all the tomatoes in one layer over medium-high heat.
-
Add the chopped onions and saute for 3 minutes until translucent. Keep stirring constantly. Then add the sliced garlic and cayenne pepper, cook for 1 more minute.
-
Place the tomato halves in one single layer cut-side down in the pan. Season with a little bit salt and pepper. Sprinkle the sugar over the tomatoes and drizzle with balsamic vinegar. Cook over high heat for 4 minutes.
-
Give it a good stir and transfer to the oven for 30 minutes.
-
Transfer the tray/pot/pan carefully back to the stove (if you used a tray transfer tomatoes to a stock pot) and pour in the stock. Bring to a boil and let simmer for 4 minutes. Then add the cream and let cook for 2 more minutes.
-
Blend the soup with an immersion blender until almost smooth. Stir in chopped basil and season to taste with salt and pepper as needed.
-
-
Serve with rustic bread or grilled cheese sandwiches.
source : https://platedcravings.com/
ADVERTISEMENT
Feel free to join our new group
