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Tomato Soup

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3 Tbsp of Extra Virgin Olive Oil

1 Small Onion, chopped

2 Cloves of Garlic, minced

2 lbs of Ripe Roma Tomatoes

1/32 oz Can of Canned diced fire roasted Tomatoes

1 1/4 cups of Chicken Stock (or more depending on how think or runny you like it more or less)

½ cup of Heavy Cream

1 Tbsp of Balsamic Vinegar

1 tsp. Ground Basil 

Salt and Pepper, to taste


    Preheat the oven to 425 degrees. 

    Toss the tomatoes, balsamic vinegar, 2 Tbsp of oil and salt and pepper on a baking sheet. Make sure the mixture is in one even layer and roast for about 25 minutes or until they develop a  roasted color. 

    In a large pot, add the remaining oil with the chopped onion and cook over medium-high heat for about 5 to 8 minutes or until the onion really develops a golden brown color, add the garlic and cook for 1 more minute. 

    Add canned tomatoes, chicken stock and heat up to medium-high. 

    Allow the mixture to come to a boil, reduce the heat back to medium and allow it to simmer for about 20 minutes.

    Roasted tomatoes should be done by now.

    Add the basil and roasted tomatoes to the simmering soup and let it cook for about 5 minutes. 

    Season with salt and pepper to taste and turn the heat off. 

    Using either a hand blender or a regular blender, puree the tomato until smooth, then pass it through a sieve into another bowl.

    Once you have sieved it return it back to the pot, turn heat on to medium heat, let the soup simmer for about 5 minutes, add the cream and give it one last stir, simmer for an additional 5 minutes. Remove from the heat. 

Enjoy

A little taste of South Texas Comfort Food from yours truly
♡Mama in The Kitchen♡
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