Ingredients
The following ingredients have 4 Servings
- 4 large summer tomatoes, cut in half
- 1/4 red onion
- 6 garlic cloves
- 8-10 basil leaves
- extra-virgin olive oil
- kosher salt & freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1/4 cup whole milk
- splash of white balsamic vinegar
- 1 tablespoon diced fire-roasted hatch chiles, or from a can of fire-roasted green chiles
- 1/8-1/4 teaspoon chipotle chile powder
- drizzle of honey on each bowl of soup, optional
Instruction
- Preheat oven to 450F.
- Place tomato halves (cut-side down), onion, unpeeled garlic cloves and basil leaves on baking sheet. Drizzle with olive oil until just coated; season with salt and freshly ground pepper. Roast for 25-30 minutes or until tomatoes are blackening on top and vegetable are very soft.
- Remove from oven and put everything in a soup pot (I use my Vitamix; just blend all ingredients until very smooth and steaming hot, then season to taste). Add all remaining ingredients to pot and blend using an immersion blender. Simmer until very hot then season with additional salt and freshly ground pepper to taste. Strain soup if desired.
- Add a drizzle of honey to each bowl, if desired.
