When the weather gets cold, it’s a sign that it’s soup season. This is a delicious and heart-warming dish to devour, plus it’s an easy soup to prepare. Enjoy!
3 Tbsp of Extra Virgin Olive Oil
2 Cloves of Garlic, sliced
6 Roma Tomatoes, halved
1 32 oz Can of San Marzano Tomatoes
1 1/4 cups of Chicken Stock
½ cup of Heavy Cream
1 Tbsp of Balsamic Vinegar
1/4 cup of Fresh Basil Leaves
Salt and Pepper, to taste
Preheat the oven to 425 degrees.
Toss the Roma tomatoes, balsamic vinegar, 2 Tbsp of oil and salt and pepper on a baking sheet. Place the tomatoes with the skin facing up, and roast for about 20 minutes.
In a large pot, add the rest of the oil with the garlic over medium-high heat for about 1 minute. Add in the Roma tomatoes when are they are done.
Add the canned San Marzano tomatoes and chicken stock, and turn the heat up to medium-high. Allow the mixture to come to a boil, reduce the heat back to medium and allow it to simmer for about 20 minutes.
Add the basil, and let the mixture simmer for about 10 minutes.
Remove the basil and discard. Season the mixture with salt and pepper to taste and turn the heat off.
Using an emersion blender (or you can use a regular blender!), puree the soup until smooth.
Turn the heat onto medium and let the soup simmer for about 2 minutes. Add the cream and give it one last stir. Remove from the heat.
Top the soup off with some chopped basil and slices of baguette. Enjoy!