¼cupparmesan cheesefreshly grated, plus more for garnish
Instructions
Preheat oven to 450℉ or 232℃.
Line a baking sheet with parchment paper. Then arrange the halved tomatoes, peeled garlic and chunks of onion on the baking sheet. Drizzle on the olive oil and sprinkle on ½ a teaspoon of salt and ¼ teaspoon of black pepper. Place the baking sheet in the oven and roast the tomatoes and garlic for 25 minutes.
Add the roasted tomatoes, garlic and onions to a blender. Add the fresh basil and blend into a paste. Pour the blended tomatoes into a medium saucepan. Add 1 to 1½ cups of water, depending on preferred thickness and bring to a simmer. Add chicken bouillon powder, heavy cream and parmesan cheese. Stir well to combine then taste and adjust seasoning. I always add about a ¼ teaspoon more salt and a bit of ground black pepper. Let it simmer for 5 minutes then turn off the heat.
Serve warm, topped with more freshly grated parmesan cheese.
Notes
1. You could use chicken or beef stock in place of water and omit the chicken bouillon powder. I have made it both ways, and it tastes great either way! It just depends on what I have on hand.2. For more flavor add a little fresh oregano when blending the tomatoes. I have made it with oregano too and the flavor was so good!3. For a spicy kick, add some red pepper flakes.4. Feel free to double the recipe if you want a large pot of soup.5. Add some Italian seasoning when blending the tomatoes for more herby flavor.