Tomato Soup

Ingredients

• •3 lbs Tomatoes
• •1 large Onion
• •8 cups Chicken broth
• •4 cloves Garlic
• •4 cups Vegetable stock
• •0.5 cup Heavy cream
• •2 medium Carrots
• •2 stalks Celery
• •3 tbsp Butter
• •0.5 cup Basil
• •1 tbsp Sugar
• •1 tsp Salt
• •1 cup Croutons

Instructions

1. 1

   Roast tomatoes with garlic at 400°F until soft

   💡 High heat initially for browning, then reduce if needed. Use convection for even cooking.

2. 2

   Sauté onion in butter until soft

   💡 High heat with small amount of fat. Ingredients should sizzle but not steam.

3. 3

   Add roasted tomatoes, stock, simmer 20 min

   💡 Cook through

4. 4

   Blend until smooth, strain if desired

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

5. 5

   Add cream, sugar, salt

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

6. 6

   Reduce heat to low and simmer gently, allowing flavors to meld and develop over time.

   💡 Low and slow is the secret to deep, complex flavors - patience pays off.

7. 7

   Garnish with basil and croutons

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.