Directions
- 1Preheat the oven to 375°F.
- 2Bake the tomatoes, garlic, shallots, onion, 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano in the oven for 25-30 minutes.
- 3Remove from the oven and cool for 15 minutes.
- 4Pour everything into a blender.
- 5Squeeze the garlic cloves out of their skins into the blender.
- 6Add 1 tsp olive oil, 2 1/2 cups of vegetable stock, basil, and salt to the blender.
- 7Blend until smooth.
- 8Add one tbsp olive oil to a pot.
- 9Add 1 1/2 tbsp tomato paste to the pot.
- 10Pour in the blended soup.
- 11Add a 1/2 a cup of cream to the pot and stir.
Ingredients
- 2 pounds tomatoes
- 1 bulb garlic
- 2 shallots
- 1 small onion
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried oregano
- 1 tsp olive oil
- 2.5 cups vegetable stock
- basil
- salt
- 1 tbsp olive oil
- 1.5 tbsp tomato paste
- 0.5 cup cream
Equipment
ovenblenderpot
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