Roasted Tomato Basil Soup

• 3.5 lbs tomatoes
• 1 Tbsp Basil Olive Oil
• 1 red onion, chopped
• 1-2 garlic cloves, minced
• 1/2 tsp cayenne pepper
• 1 tsp sugar
• 1 tsp Balsamic Vinegar (we used the Traditional)
• 3 cups chicken stock
• 1/2 cup heavy cream
• 1 tbsp chopped fresh basil
• salt and pepper to taste

1. Preheat the oven to 350°F. Slice the tomatoes in half and core them. Set aside.
2. Heat up 1 tbsp olive oil in a roasting tray over medium-high heat (make sure all tomatoes will fit)
3. Add the chopped onions and saute for 3 minutes until translucent. Keep stirring constantly.
4. Add the garlic and cayenne pepper, cook for 1 more minute.
5. Place the tomato halves in one single layer cut-side down in the pan. Season with a little bit salt and pepper. Sprinkle the sugar over the tomatoes and drizzle with balsamic vinegar. Cook over high heat for 4 minutes.
6. Give it a good stir and transfer to the oven for 30 minutes.
7. Transfer the tray carefully back to the stove and pour in the stock (transfer to larger pot if needed). Bring to a boil and let simmer for 4 minutes. Then add the cream and let cook for 2 more minutes.
8. Blend the soup with an immersion blender until almost smooth. Stir in chopped basil and season to taste with salt and pepper as needed.

*Serves 4