"Roasted Tomato Soup

By RoketJSquerl

Ingredients

• 12 Roma Tomatoes
• 2 Tablespoons EVOO
• Kosher Salt
• pepper
• 1 Head Garlic Cut in half cross-wise
• 1 Yellow Onion sliced in chunks, skin on
• 1 Tablespoon Herbs de Provence dried
• 3 Cups Chicken Stock
• 2 Tablespoons Fresh Basil julienned

Details

Servings 1
Adapted from alyseleganteats.com

Preparation

Step 1

Preheat oven to 275F. Slice tomatoes lengthwise, toss in a bowl with EVOO, onion quarters (skin on) and garlic head halves (in tact), salt and pepper. Place in a single layer face down on a baking sheet lined with parchment paper.

Roast at 275F for one hour. Remove from the oven and let them cool slightly, leave the oven on.

Remove the skins from the tomatoes and flip the tomatoes, onions and garlic over. Drizzle again with EVOO, salt and pepper and sprinkle with Herbs de Provence. Place back in the oven and continue to roast at 275F for another hour.

Remove from the oven, scoop tomatoes, onions (remove peels) and garlic (remove from skins), chicken stock and pan juices to a large pot or dutch oven and simmer for 10 minutes. Blend with an immersion blender (or transfer to a blender as an alternative) on high until completely smooth. Add salt and pepper to taste, top with julienned fresh basil.