Delicious soup using almost nothing but fresh, local ingredients. Perfect!
Roasted Garlic, Tomato and Basil Soup
8 Roma tomatoes, roughly chopped
1 onion, chopped
1 head of garlic, roasted
2 tbsp olive oil
1 tbsp balsamic vinegar
6 tbsp basil, chopped. Save a little extra for garnish
2 cups chicken broth
1/2 cup heavy cream
Salt & pepper to taste
First, roast your garlic. I made the garlic this weekend and kept it in the fridge. Trim the head off your garlic, place in some aluminium foil. Drizzle some olive oil on top and wrap it up nice and tight in your foil. Roast at 375 for about 40 minutes. Remove from the oven and allow to cool, then squeeze the garlic cloves out. Voila!
Next you want to roast your tomatoes and your onions. Preheat your oven to 400F. Combine your tomatoes, onion and olive oil and lay everything out in a roasting pan. Roast for about 15 minutes, remove from the oven and add the vinegar and a pinch of salt and pepper. Return to the oven and cook for another 15 minutes.
Remove the pan from the oven and pour all the content into a large pot over. Add broth, roasted garlic and half the basil. Using an immersion blender, puree the vegetables and broth until smooth. Add the cream and heat to a simmer over medium-low heat for 5 minutes, stirring occasionally. Finish off with the rest of the basil and salt & pepper to taste. Serve and enjoy!