A Can of Whole Pealed Tomatoes
1 1/4 Cups of Chicken Stock
Salt and Pepper
Cheese (I used gouda.)
How To Prepare:
Pre-heat the oven to 425F/215C.
Cut the fresh tomatoes in half and place on a baking sheet.
Sprinkle some olive oil, salt and pepper on the tomatoes and roast in the oven for 25 minutes.
Bake in the oven on 425 for 15 minutes.
Meanwhile, in a large pot, heat 2 tbsp of olive oil and cook the onion for 8 minutes.
Then add the diced garlic and cook for one minute.
Add the canned whole tomatoes with the chicken stock and fresh basil and bring to a boil.
Once it starts to boil, simmer for 20 minutes.
Remove the basil and add the roasted tomatoes to the pot and let it simmer for five more minutes.
Using the immersion blender, blend the tomatoes after turning off the flame until all is creamy.
Strain the tomato soup then put the strained liquid in the pot and season with pepper and a generous amount of salt and let cook for one more minute.
Serve the tomato soup with the cheesy croutons.