tomato soup

• 6 roma tomatoes
• 16 oz carrots
• 16oz onion
• 8oz celery
• 1 cup heavy cream
• 2 bunch basil
• 1 qt grated parmesan
• 4oz butter
• 2oz blended oil
• 2 TB calabrian chile
• 2 t salt
• 6 peeled garlic
• 1 cup vegetable stock

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• Cut the tomatoes in half. Place in a sheet try skin side up drizzle olive oil and salt
• Roast for 15 minutes or until the tomatoes have a nice chard
• Dice carrots, celery and onions
• In a rondeau place butter and onions and sweat the onions followed by the celery and lastly the carrots
• Mince the garlic and calabrian chile and sweat with the rest of the vegetables for about 5 minutes
• Place the tomatoes in the rondeau and add vegetable stock. On low heat let simmer for 5 minutes
• Add basil and remove from heat
• With the hand blender smooth everything out and return to the heat
• Add the heavy cream, cheese, salt and pepper
• Simmer for 10 minutes and remove from heat and cool completely

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