Serves 1
Directions
- 1Wash and chop tomatoes and one red bell pepper.
- 2Put it in the oven at 425 for 20 minutes, then put it under the broil until it is charred slightly.
- 3Set aside.
- 4Add butter and olive oil to a pot.
- 5Sauté onion for 2 minutes.
- 6Add garlic and sauté for 2-3 minutes.
- 7Add tomato paste and fresh basil.
- 8Sauté for another 2-3 minutes.
- 9Add the roasted tomatoes and chicken broth.
- 10Season the soup with brown sugar, salt, oregano, dried basil, black pepper, white pepper, onion powder, garlic powder, and cayenne to taste.
- 11Mix until well combined.
- 12Add heavy cream and stir until combined.
- 13Blend with immersion blender.
- 14Simmer for another 5 minutes.
- 15Plate and serve.
Ingredients
- 6 tomatoes
- 1 red bell pepper
- 4 tbsp butter
- olive oil
- 1 large onion minced
- 20 cloves minced garlic
- 1 can tomato paste
- 2 tbsp freshly chopped basil
- 2 cups chicken broth
- 2 tbsp brown sugar
- 0.5 tsp salt
- 1 tbsp oregano
- 1 tsp dried basil
- 0.5 tbsp black pepper
- 0.5 tsp white pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- to taste cayenne
- 2 cups heavy cream
Equipment
ovenbroilerpotwooden spoonblender
Tips
- Roast tomatoes and red bell pepper until charred for enhanced flavor.
- Adjust seasonings to taste, adding more salt or pepper as desired.
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