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Categories:
tomatoes garlic yellow onions extra-virgin olive oil salt chicken bay leaves butter fresh basil heavy cream
Viewed: 64 - Published at: 5 years agoIngredients
- 2 28-ounce cans whole tomatoes, drained, liquid reserved
- 6 cloves garlic, peeled
- 2 small yellow onions, sliced
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 quart chicken stock
- 2 bay leaves
- 4 tablespoons butter
- 1/2 cup chopped fresh basil leaves, optional
- 3/4 cup heavy cream, optional
Method
- - Preheat oven to 450 degrees.
- - Spread the tomatoes with liquid, garlic cloves and onions onto a baking tray.
- - Drizzle with 1/2 cup of olive oil and season with salt and pepper.
- - Roast for 20 to 30 minutes, or until caramelized.
- - Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add the chicken stock and bay leaves. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- - Wash and dry basil leaves, if using, and add to the pot. - Use an immersion blender to puree the soup until smooth. - - Return soup to low heat, add cream and adjust seasonings.
