Ingredients
4 or 5 pounds Roma tomatoes - halved and roasted
3 cloves garlic - peeled
1½ TBSP olive oil
1 tsp salt - divided
Some freshly ground black pepper
1½ tsp butter
1 onion - sliced
½ cup fresh basil - plus more for serving
1 TBSP chicken bouillon concentrate
1 cup milk (your choice what kind)
½ tsp red chili flakes - plus more, if desired
optional croutons or crackers
Instructions
Roast the tomatoes
and garlic (400° for maybe 45 minutes).
Sauté the onions
in olive oil and butter. Sauté on lower heat for at least 10 minutes or until
starting to brown and caramelize. Stir often.
Add the tomatoes,
fresh basil, broth, and red chili flakes to the pot. Bring to a low simmer, reduce
heat to low. Add the oven-roasted tomatoes to the pot with their juices, and
return to a simmer.
Simmer. Simmer the
soup uncovered and over low heat for approximately 20 minutes.
Puree with an immersion blender. Avoid
over-blending; you want some chunks. You may also use a stand blender.
Season and serve.
Return soup to your pot and season with additional salt and pepper, to taste.
Garnish with fresh basil, croutons, or a splash of fresh cream, or crack an egg
into a bowl of cool soup and microwave 4 or 5 minutes until egg is done.
Yummy!
