This soup is better than the stuff in a can. By far!
- 4-6 large ripe tomatoes
- 3 garlic cloves, smashed
- Olive oil to coat
- Salt & pepper to taste
- 1 cup cream
- 1/2 cup basil leaves
Heat the broiler. Cut 4-6 large ripe tomatoes into thin slices and spread them out on a rimmed baking sheet, along with 3 smashed garlic cloves, olive oil, salt, and pepper. Broil until the tomatoes are beginning to blacken, turning as necessary, about 8 minutes total; remove the garlic as soon as it turns golden. Puree everything with 1 cup of cream and a 1/2 cup of basil leaves. Warm gently in a saucepan (or mix on soup setting in Vitamix). Serve with grilled cheese sandwiches or garlic bread.
Recipe from Mark Bittman’s Kitchen Express