Recipe Ingredient

Fire-Roasted Tomato Soup

• 6 Roma Tomatoes
• 3 tbsp. Olive Oil, divided
• 1 c. Onions, diced
• 2 Large Garlic Cloves, minced
• 4 c. Whole Milk
• 1/4 c. Fresh Basil, thinly sliced
• 1/8 tsp. Salt & Black Pepper

• Heat the grill to 450°F.
• Drizzle the whole tomatoes with 1 tablespoon of olive oil and throw them on the grill. Cook the tomatoes for 12–15 minutes, turning every 2 minutes, until charred around the edges and soft in the middle.
• Put the roasted tomatoes in a large bowl and cover very tightly with plastic wrap. Let the tomatoes sit for 10 minutes, then peel off and discard the skin.
• Warm a large pot over medium-high heat. Add 2 tablespoons of olive oil and the onion and sauté for 5 minutes, or until softened. Add the garlic and cook for another minute.
• Add the tomatoes and milk, reduce the heat to medium-low, and simmer for 20 minutes (do not boil!).
• Remove from the heat, add the basil, and blast the whole thing with an immersion blender. (Or do this in a regular blender, but take the steam vent out of the center of the lid and cover the hole with a towel.)
• Taste the soup and season with salt and pepper until it tastes good. Serve hot.