Ingredients:
- 3 1/2 pounds fresh tomatoes (we used campari and plum, but use whatever you like!)*
- 1 full garlic head (about 6 cloves), peeled and smashed (alternatively you can keep the cloves unpeeled and squeeze them out after roasting).
- 1 white onion, roughly chopped
- 1 teaspoon salt
- 3 Tablespoons olive oil
- 1 large handful of basil leaves
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 2 Tablespoons mascarpone
Instructions:
- Preheat the oven to 375°F.
- Place the tomatoes, garlic, and onion pieces on a large baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Place in the oven for 1 hour or until the roasted and aromatic.
- Remove from the oven and place in a large pot or dutch oven with vegetable broth and basil. Cook over medium heat for 5 minutes.
- Use an immersion blender to blend to your desired consistency.* If you like chunks of tomatoes remaining, feel free to leave it a little chunky, or blend all the way to a creamy consistency. If your immersion blender isn’t strong enough or you do have one, use a blender. I prefer using a blender for this recipe! Just be careful with blending hot liquids ☺️
- Place back into pot (if using a blender) add cream and mascarpone. Mix until combined.
- Taste and adjust seasonings with salt & pepper.
- Serve with croutons, a drizzle of olive oil, lots of Parmesan and fresh basil!
- Enjoy!
Recipe inspired by BROMA!