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Drizzle olive oil over about 14 tomatoes and 8-10 whole garlic cloves and toss with kosher salt and fresh cracked pepper. Roast in 450 degrees for about 25 minutes. Let cool.
Heat about 4 Tblsp of olive oil in a large pot. Saute two medium chopped onions until soft and lucent. Add roasted chopped garlic from the next slide. Add 1/2 Tsp of red pepper flakes.
Remove the garlic from the roasted tomatoes. Chop and add to the sauteed onions.
Mix 2 Tsp. chicken bouillon with water. I use the tomato puree can to use the remaining puree.
Add a 28 Ounce can of tomato puree, 3 Cups whole basil leaves, the roasted tomatoes, 1/4 Tsp Italian Seasoning and 1/2 Tsp Thyme.
Once it's brought to a small boil, turn heat down and simmer for at least 45 minutes.
IMPORTANT. Let cool before blending the tomatoes. I use an immersion blender but a food processor or blender works equally well. Remove some and set aside for a nice cool soup on another day.
Blend in about 1/4 Cup of half and half
Enjoy hot or cold. Garnish with fresh basil. Sour Cream is a great garnish too!
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