Cafe Yk's Roasted Tomato Soup With Basil

• 10 roma tomatoes, quartered and seeded
• 1 red bell pepper, quartered and seeded
• 1 small sweet onion, chopped
• 2 cups tomato puree
• 2 cups chicken stock
• 1 teaspoon garlic, minced
• 12 -14 basil leaves, washed fresh, chiffonade
• 1 cup heavy cream
• 14 lb sweet unsalted butter
• salt and white pepper
• sugar

1. Preheat oven temperature to 450F.
2. In a mixing bowl toss the tomatoes, peppers and onions together with the olive oil just to lightly coat.
3. place vegetables on a baking sheet and bake until golden brown (not burnt), about 10-15 minutes (check after 10 minutes).
4. Combine all ingredients (except for cream, butter and basil) in your sauce pot.
5. bring to a boil, then reduce to a simmer for 30 minutes.
6. Using a hand held immersion blender (or food processor in small batches)puree, the soup and then pass soup through a china cap strainer, chinois, or wire mesh strainer to produce a smooth textured soup.
7. Return to the soup pot and add cream and butter, while stirring, over low heat.
8. Best served along with crusty bread and garnished with creme fresh, and garnished with basil chiffonade.
9. Optional: add sugar to taste to acidity & tartness.

roma tomatoes, red bell pepper, sweet onion, tomato puree, chicken stock, garlic, basil, heavy cream, sweet unsalted butter, salt, sugar

Taken from www.food.com/recipe/cafe-yks-roasted-tomato-soup-with-basil-452394 (may not work)