Ingredients
- 3# Tomatoes (Roma tomatoes preferred)
- 1 onion, roughly chopped
- 1 whole head of garlic, cloves peeled and smashed
- 2 cups Broth (chicken or vegetable)
- splash up to 1/4 cup heavy cream
- Salt & Pepper
- Fresh Basil
- Drizzle of organic Extra Virgin Olive Oil
Instructions
Preheat oven to 425o
Quarter tomatoes (lengthwise) and scoop out seeds with your fingers. Roughly chop onion and smash garlic cloves. Place all ingredients in a dutch oven, drizzle with olive oil and sprinkle with salt and pepper and mix it together.
Place the dutch oven with lid on in the oven and roast at 425o for 1 hour.
Remove from oven, let cool slightly. Add in broth. Use an immersion blender and blend to desired consistency. Add heavy cream and blend until well incorporated.
Thinly slice basil and stir it into the soup.
Enjoy! This goes great with grilled cheese sandwiches.
This recipe comes from my 21 year old niece who has adopted her Mom’s healthy lifestyle 🙂