* 8 Roma tomatoes or five vine-ripened tomatoes; * 8 oz. cherry tomatoes * 1 garlic bulb * Half a sweet onion * 2 tablespoons of extra virgin olive oil * 1 teaspoon of salt * 1 teaspoon of black pepper, ground * 1 teaspoon of red pepper flakes * 1/8 teaspoon oregano * 1 teaspoon of onion powder * 1 roasted red bell pepper * 2 cups chicken stock * 4 fresh basil leaves * 2 tsp. granulated sugar * Unsalted butter, 1 TBS * Heavy cream, as desired.
**Instructions**:
1. Set the oven to 400°F. 2. Split the cherry tomatoes in half and add them to the casserole dish. 3. Chop the tips off the garlic and add the bulb intact. 4. Add the chopped onions and sprinkle the olive oil over everything. 5. Add the granulated sugar, salt, black pepper, red pepper flakes, oregano, and red pepper flakes. 6. Roast for 40–45 minutes in the oven. 7. Gently pour the casserole dish’s contents into a stockpot. 8. Add the chicken stock, basil leaves, and roasted red bell pepper. 9. Use an immersion blender until the mixture is smooth; do not over-blend. 10. 10 minutes of low heat simmering. 11. Taste and adjust seasoning. 12. Serve with heavy cream if desired.
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**Ingredients**:
* 8 Roma tomatoes or five vine-ripened tomatoes;
* 8 oz. cherry tomatoes
* 1 garlic bulb
* Half a sweet onion
* 2 tablespoons of extra virgin olive oil
* 1 teaspoon of salt
* 1 teaspoon of black pepper, ground
* 1 teaspoon of red pepper flakes
* 1/8 teaspoon oregano
* 1 teaspoon of onion powder
* 1 roasted red bell pepper
* 2 cups chicken stock
* 4 fresh basil leaves
* 2 tsp. granulated sugar
* Unsalted butter, 1 TBS
* Heavy cream, as desired.
**Instructions**:
1. Set the oven to 400°F.
2. Split the cherry tomatoes in half and add them to the casserole dish.
3. Chop the tips off the garlic and add the bulb intact.
4. Add the chopped onions and sprinkle the olive oil over everything.
5. Add the granulated sugar, salt, black pepper, red pepper flakes, oregano, and red pepper flakes.
6. Roast for 40–45 minutes in the oven.
7. Gently pour the casserole dish’s contents into a stockpot.
8. Add the chicken stock, basil leaves, and roasted red bell pepper.
9. Use an immersion blender until the mixture is smooth; do not over-blend.
10. 10 minutes of low heat simmering.
11. Taste and adjust seasoning.
12. Serve with heavy cream if desired.