*Note my soup is not as red due to using a large quantity of marglobe tomatoes.
7 c. tomatoes, roasted
1 onion, quartered and roasted
1 zucchini, cut into 1 inch pieces and roasted
1 large carrot, cut into 1 inch pieces and roasted
enough olive oil to generously coat the vegetables
salt and pepper
2 c. chicken stock
4 tbsp. butter
2 bay leaves
1 tbsp. garlic, minced
salt and pepper
preheat oven to 375 F
Put all the vegetables on a baking sheet and drizzle with the olive oil. Sprinkle salt and pepper over everything, then toss to thoroughly coat. Bake in the oven for 40 minutes, vegetables should be thoroughly cooked. While the vegetables are cooking heat the chicken stock, butter, bay leaves and garlic. Let reduce by about one third. Remove bay leaves. Add the roasted vegetables to this. Next, using an emulsion blender, blender, or whatever, blend until smooth. You can leave it as is or put through a sieve to remove all the little pieces. I personally like it with the little pieces. They are not at all big, but it’s up to you. Taste and add salt and pepper. This soup will be tangy, to lessen the tang and give it a more creamy taste add cream. Normally I do not add this to the entire pot. I like to leave this to the end and let each person custom add, but you can always just add directly to the soup. Before serving drizzle a little olive oil on the top along with a basil leaf.
I serve this with grilled cheese and basil sandwiches so I don’t put basil in the soup while cooking. You could always add some basil and it would be delicious.