This is my favourite recipe for this soup - but I love to serve it in shooter glasses for a "warm welcome" to guests with tiny grilled cheese croutons.
6 overripe hothouse tomatoes
1/2 cup onion, thinly sliced
1 jalapeño, most of the seeds removed
2 cloves garlic, crushed
2 bay leaves
1 tsp thyme
1 tbsp black peppercorns
1 tsp sugar
1/4 cup extra virgin olive oil
1 tsp kosher salt
4 tbsp basil leaves
2 cups low sodium vegetable stock
- Preheat oven to 375F.
- In a large roasting pan, combine tomatoes, onion, jalapeño, garlic, bay leaves, thyme, peppercorns, sugar, oil and salt.
- Roast for 45 minutes or until tomatoes are caramelized.
- Place roasting pan on top of the stove and add basil and vegetable stock. Bring to a simmer, pour into a blender and purée.
- Add salt to taste.
- Divide soup into bowls and serve warm.
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