Roasted Tomato Basil Red Pepper Soup

Ingredients

• 6 ripe tomatoes, halved

• 2 red bell peppers, deseeded and quartered

• 3 cloves garlic, minced

• 1 medium onion, peeled and quartered

• 3 tbsp olive oil

• 1 tsp Kosher Salt

• 1 tsp freshly ground black pepper

• 1 tsp granulated garlic

• 1 tsp granulated onion

• 1 tsp honey

• 1 cup fresh basil leaves, loosely packed

• 1 cup heavy cream

• 2 cups chicken stock

Instructions

1. Roast the Vegetables
   Preheat your oven to 400°F (200°C). Place the tomatoes (cut side up), red peppers, and onion on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes, or until the tomatoes are soft and the peppers are slightly charred.

2. Peel the Red Peppers
   Once roasted, let the red peppers cool slightly. Peel off the skins for a smoother soup texture.

3. Blend the Ingredients
   In a blender, combine the roasted vegetables, basil leaves, and 2 cups of chicken stock. Blend until smooth and creamy. (For an extra silky soup, strain through a fine-mesh sieve.)

4. Heat and Add Cream
   Transfer the blended soup to a large pot and heat over medium-low heat. Stir in the heavy cream and adjust the seasoning with more salt and pepper if needed.

5. Serve
   Ladle the soup into bowls, garnish with a drizzle of cream, fresh basil leaves, or a sprinkle of cracked black pepper. Serve warm with crusty bread or a side salad.

Chef's Tip: For a deeper flavor, roast the tomatoes and red peppers until slightly charred, and don’t forget to season the veggies generously before roasting!

---