tomato soup, with roasted vegies

Tomato soup with roasted vegetables

2.5 lbs of tomatoes diced up with 6 cloves of chopped garlic and 2 medium onions chopped

place in an oven proof pan and pre heat oven to 450℉, while oven is heating up on stove medium heat, use approximately 1/2 cup of olive oil and heat up add the onions garlic and tomatoes and toss on pan with one chopped red pepper and yellow pepper, 

you may want to add either a carrot finely chopped or potato to add thickness to soup, but this is optional,

after 5-10 minutes place pan in pre heated oven and roast for 20 to 30 minutes to have them completely roasted, season during all this time with kosher salt and pepper.

once roasted move to a deep pot and add 3 cups of chicken stock either fresh or boxed but use low sodium, add two bay leaves and 4 tblspns of butter, bring to a boil, and then simmer for 15 to 20 minutes to reduce stock, remove bay leaves add some fresh chopped basil 1/2 cup, and use an immersion blender or if using a stand blender do it in batches if doing this since it is hot, and blend until smooth, add another cup of stock and 3/4 cups of cream, season with salt and pepper and cook for another 10 minutes, serve with grilled cheese or crusty bread.

ENJOY