Tomato Soup

• servings: 4
• active time: 15 mins
• total time: 1 hr 30 mins

Ingredients

3 lb Roma Tomatoes

3 Tbsp Unsatled Butter

4 Cloves Garlic

2 Shallots

1 Sprig Sage

2-3 Cups Chicken Stock

1/2 Cup Heavy Whipping Cream

Salt and Pepper to taste

Directions

Preheat the oven to 400F. Cut the tomatoes in half length wise and place on baking, cut side down.

Bake for 30-35 Minutes until charred and soft

In a large sauce pan, melt the butter over medium heat. Add the garlic and shallots, and saute until soft. Then add roasted tomatoes, sage, and stock. Bring to a boil, reduce to a simmer, and cook for 30-40 minutes or until mixture is very soft.

Remove the sage. Stir in the heavy cream. and season to taste with salt and pepper. Transfer to blender. Pulse until mostly smooth but some small chunks remain for texture, or your desired consistency.

Serve while hot! & Some Crispy Bread!

Notes

Do not chop sage, just place the whole sprig in the mixture. Otherwise it is hard to remove.

Doubling the recipe is good for leftovers.