Ingredients
The following ingredients have 6 Servings
- 3 lbs (about 12 medium) fresh tomatoes, cored (Roma or Betterboys both work great)
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- Salt and pepper to taste
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 tablespoon coconut sugar (or brown sugar)
- 1 (6 oz) can tomato paste
- 1/2 cup half and half cream
- 1/4 cup minced fresh basil
- 1 tablespoon butter
- 3 ears corn, husks and silk removed and corn cut off cob
Instruction
- Place cored tomatoes on a baking sheet and arrange cloves of garlic inside of a few tomatoes. Drizzle tomatoes with olive oil and season with salt and pepper. Roast tomatoes at 375F 35-40 minutes or until tomatoes are very soft and beginning to burst. Cool slightly
- Place tomatoes in a high-speed blender and pour chicken broth over top. Blend tomatoes on a low speed, slowly increasing to high until tomatoes are completely smooth. Strain tomato mixture through a fine-mesh sieve and discard solids.
- Place strained tomato mixture in a medium saucepan over medium-high heat and add sugar and tomato paste. Bring soup to a low simmer over medium-high heat, then reduce heat to low and add cream, milk, basil, and salt and pepper to taste. Let cook over low 10 minutes, covered.
- Meanwhile heat butter in a small skillet over medium-high heat. Add corn and stir occasionally until corn begins to char slightly, about 8 minutes.
- Serve soup hot with charred corn on top. Enjoy!
