Tomato Soup

INSTRUCTIONS

1. 1 Preheat your oven to 450°F (232°C). This high temperature will help roast the vegetables and intensify their flavors.
2. 2 Take a large baking tray and arrange the quartered Tomatoes in a single layer. Add the whole Garlic cloves and the peeled Onion to the tray. Drizzle with olive oil, ensuring that all vegetables are lightly coated.
3. 3 Sprinkle FlavorGod Himalayan Salt & Pink Peppercorn Seasoning and FlavorGod Italian Zest Seasoning evenly over the tomatoes, garlic, and onion. Use your hands to gently toss the ingredients so that they are well seasoned.
4. 4 Place the baking tray in the preheated oven. Roast for 35 minutes or until the Tomatoes are soft and slightly caramelized, and the Garlic is golden.
5. 5 Once roasted, remove the tray from the oven. In a large pot, combine the roasted vegetables with the Chicken Stock. Stir well to incorporate all the flavors.
6. 6 Bring the pot to a simmer over medium heat. Allow it to cook for an additional 5-10 minutes to meld the flavors together.
7. 7 Using an immersion blender, carefully blend the mixture until smooth and creamy. Alternatively, you can transfer the mixture in batches to a countertop blender. If blending in a countertop blender, be cautious of the hot liquid.
8. 8 Return the blended soup to the pot. Stir in the cream (or non-dairy cream) for a rich, velvety texture. Add the chopped Fresh basil and mix well.
9. 9 Ladle the soup into bowls. Optionally, serve with a sprinkle of extra basil and a side of cheese or crusty bread for dipping. Enjoy your delicious homemade Tomato Soup!