Opening the End of March! Salad season Arrives!

Sun Harvest ‘Team’ Tomato Soup

This recipe has been shared and ‘tweaked ‘ by everyone on Sun Harvest  staff and the verdict is unanimous – silky , delicious soup!


9 -12 ripe Sun Harvest Tomatoes on the Vine, quartered lengthwise

3 red bell peppers, quartered and seeded

2 red onions, trimmed and each cut into 8 wedges

2 cloves Sun Harvest garlic, quartered lengthwise

1 tsp Kosher or sea salt

Pepper

1 tsp paprika

6 large fresh SunHarvest basil leaves chopped

1/3 cup olive oil


Place all together in roasting pan and mix well to coat.

Heat oven to 350 F

Roast coated veggies for 1 hour , stirring occasionally.


Remove from oven (transfer to sauce pot) and let cool for 10 to 15 min

Puree the vegetable mixture with 2 cups of Chicken broth until smooth.

Stir in ¼ cup heavy cream and heat the soup until warmed.