Preparation
15 minutes
Cook Time
50 minutes
Serves
4 to 6
Cooking Level
Medium
Directions
Step 1
Preheat oven to 450°F.
Step 2
Spread tomatoes, garlic cloves and onions onto baking tray. Drizzle with ½ cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Step 3
Remove roasted tomatoes, garlic and onion from oven and transfer to large stock pot (set aside the roasted tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter.
Step 4
Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Step 5
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to purée soup until smooth. Chill on a bowl of ice for 15 minutes or refrigerate for several hours.
Pro Tip
Garnish with diced Pure Flavor® seedless cucumbers or sweet bell peppers for an extra touch.
