ROASTED PEPPER & TOMATO SOUP

1. Rough cut your tomatoes, onions & pepper (they don’t need to be perfect, halves & quarters work great). Cut the top of your garlic bulb and drizzle a generous portion of olive oil on top of cut garlic. 
2. Arrange on a baking tray and top with fresh basil/ thyme. Drizzle generously with olive oil, season with salt and pepper.
3. Roast at 400F (depending on how many tomatoes you use, I roast anywhere from 20-40 minutes, until edges are beginning to get crispy)
4. Transfer roasted items (except for garlic, grab it & squeeze out the cloves!) into a large pot and add chicken stock & tomato paste. Blend with an immersion blender then add heavy cream, sugar balsamic glaze. 
5. Bring to a light simmer for about 10 mins, stirring frequently. Taste and adjust what ingredients you need, more sugar to balance the acidity, more salt, more balsamic for depth of flavor. Best enjoyed with a grilled cheese 🥪 Enjoy!