Ingredients (Serves 4)
Ingredients
- 3 pounds vine-ripened tomatoes
- 2 large red bell peppers
- 1 large yellow onion, sliced
- 3 cups vegetable or chicken stock
- 4-5 garlic cloves
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons butter
- 1 cup heavy cream
- 1 tablespoon dried oregano
- Fresh basil, for garnish
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Prep the Broiler: Turn on your oven’s broiler.
- Prepare the Peppers:
- Remove the stems and seeds from the peppers, then cut them in half.
- Place the peppers on a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Broil until the skins start to char, about 5-10 minutes.
- Roast the Tomatoes and Onions:
- Preheat your oven to 400°F (200°C).
- Cut the tomatoes in half and slice the onion.
- Arrange the tomatoes cut-side up on a baking sheet, then scatter the sliced onion and garlic around them.
- Drizzle with olive oil and season with salt and pepper.
- Roast for about 30 minutes, or until the tomatoes and onions start to brown slightly.
- Blend the Ingredients:
- Remove the roasted vegetables from the oven and transfer them to a blender or food processor.
- Add the stock and blend until smooth.
- Strain the Soup:
- Pour the blended mixture through a mesh strainer into a pot, pressing the solids to extract as much liquid as possible.
- Finish the Soup:
- Add heavy cream, oregano, and butter to the pot. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce to a simmer until ready to serve.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with a swirl of heavy cream and freshly cut basil.
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