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*Tomato Basil Soup

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*Tomato Basil Soup
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Makes: 6 servings adjust



  • 7 Tomatoes, halved
  • 3 cloves Garlic, unpeeled
  • 1 Green Bell Pepper, halved, remove seeds and veins
  • Salt
  • Pepper
  • Extra Virgin Olive Oil

Step 1

Preheat oven to 350 degrees. In shallow bake dish place: 7 tomatoes, halved 2-3 large cloves garlic, unpeeled 1 green pepper, halved remove seeds & veins Sprinkle with salt & pepper then drizzle with olive oil. Slide it onto the middle rack and let it all roast for 1 hour. Let cool, then peel both tomatoes and garlic, set aside. (I usually do this step while I'm having lunch so they have plenty of time to cool)


  • 1 tablespoon Butter
  • 1 medium Onion, diced
  • 2 teaspoons Fresh Basil, or 1 tsp dry
  • 2 teaspoons Fresh Oregano, or 1/2 tsp dry

Step 2

In skillet cook butter, onion, basil and oregano till softened.


  • 3 cups Chicken Stock
  • 34 cup Heavy Cream

Step 3

In blender puree tomatoes, garlic, green pepper, onion mixture +3 cups chicken stock (Make sure that your tomatoes are room temperature or colder so that your blender doesn't explode from to much heat!) In a pot: Heat soup add simmer for 20 minutes covered then add 3/4 cup heavy cream.
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