Recipe Ingredients:
8-10 small tomatoes
½ sweet onion
2 red bell peppers
½ full garlic head
Olive oil
½-1 tbsp vegetable spice
2 cups chicken broth
½ cup heavy cream
1 tbsp tomato paste
Balsamic glaze
Directions:
- Preheat oven to 450°F
- Cut tomatoes in half, peppers in half and then quarters (big pieces), same with the onion. Layer in a baking dish.
- Place half of the garlic head in the middle of the dish, open side up.
- Drizzle generously with olive oil and sprinkle with vegetable spice. Mix well.
- Roast for 30 min in oven @ 450°F
- When the veggies are roasted, remove the garlic head and set aside and then dump everything else into a blender. Use a fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Add a few of the garlic cloves to the blender.
- Blend well, then pour everything into a pot.
- Add chicken broth, heavy cream, tomato paste, and balsamic glaze to the tomato mixture and bring to a simmer.
- Once bubbling, it is ready to serve.
- Drizzle with balsamic glaze in each bowl for a beautiful finish.
ENJOY!