Ingredients
3lbfresh ripe tomatoes
4garlic cloves,peeled
½onion,diced
½red bell pepper,diced
2tbspolive oil
salt and pepper,to taste
½tspdried basil
½tspdried oregano
2cupschicken broth
2tspfresh basil,plus more for serving
2tspfresh parsley,plus more for serving
2tspfresh oregano
¼cupparmesan cheese,optional garnish
½cupheavy cream,optional
Preparation
Preheat the oven to 450 degrees F.
Wash and cut the tomatoes; cut in half for smaller apricot sized tomatoes, and cut larger tomatoes into quarters or eighths.
Place the tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper, dried basil, and dried oregano on a large pan.
Roast for 25 minutes, stirring after 15 minutes.
Turn the oven to broil, then broil for 3 to 4 minutes or until some of the tomatoes char slightly.
Bring the chicken broth to a boil, then add the tomatoes, fresh basil, fresh parsley, and fresh oregano.
Using a hand blender, blend the mixture until smooth and creamy.
Pour the soup onto bowl, then top with parmesan cheese and a drizzle of heavy cream.
Serve warm, and enjoy!
