INGREDIENTS
- 3 lbs cherry tomatoes, you can use big tomatoes, just cut them in half or quarters, and remove the tough part
- 1 big or 2 smaller red onions
- 3 small snack peppers, you can use any kind any kind you like
- A whole head of garlic, 8-12 cloves
- 2 sprigs rosemary
- 1.5-2 tablespoons fresh thyme
- Olive oil, a generous amount when roasting the tomatoes
- 1 big or 2 smaller white onion
- 2 tablespoons butter
- 1 tablespoon tomato paste
- 2.75 Cups vegetable stock, you can use chicken stock too if you want
- 1 tablespoon dried oregano
- Cayenne pepper or chili, according to taste
- 1 teaspoon smoked or sweet paprika
- Half a tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- Half a teaspoon sugar
- A good handful fresh basil leaves
- 1/2 Cup heavy cream(optional)
- Salt and black pepper
DIRECTIONS
- In a large tray mix the tomatoes, garlic, peppers, red onion, rosemary and thyme
- Add a generous amount of olive oil, salt and pepper
- Roast in a preheated oven, fan on 375F/190C until caramelized(about 50-60 minutes)
- When ready, saute the white onion in the butter in a fairly large pot, add the tomato paste, mix it and add all the roasted tomatoes from the tray.
- Add the stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt and pepper, if needed and the fresh basil.
- Let it simmer on the stove for 8-10 minutes.
- Take it off the stove and blend everything together.
- Take it back to the stove and add the cream
- When it starts to simmer, turn it off
- It's ready! Taste it and season with more salt and pepper if needed.
NOTES
- For a smoother, velvety texture, sieve the soup after blending it
- Serve with toast and cheese of your choice
EQUIPMENT
The Dutch oven used in the video happens to be the same one I have. Mine is red though. They have 22 colors to choose from and it's amazing. Perfect for any home and only $80.