ROASTED TOMATO & BASIL SOUP

By jarren

Ingredients

• 1 1/4 lbs cherry tomatoes, halved
• 2 garlic cloves, crushed
• 1 red onion, in large chunks
• Sea salt & black pepper
• Extra virgin olive oil
• 1 tbsp balsamic vinegar
• 10 fresh basil leaves, torn
• 2 cups chicken stock

Details

Servings 4

Preparation

Step 1

Preheat oven to 325F. Put the tomatoes, garlic and onion in an ovenproof dish. Season with salt and pepper and drizzle with olive oil and balsamic vinegar.

Using clean hands, massage the ingredients for 5 minutes. Roast in the oven for 20 minutes.

Let the tomatoes cool slightly, then place them in a large bowl with the fresh basil leaves. Let the basil infuse the tomatoes for about 1 minute.

Pour the chicken stock into a saucepan, stir in the tomatoes and place over low heat for 20 minutes.

Serve with toasted baguette slices, topped with melted Parmesan cheese.