ROASTED TOMATO AND CALABRIAN CHILI SOUP

This is one of Ilayda's favorite things that I've made her. It's simple, but it hits the spot. Serve with a nice grilled cheese and freshly torn basil.

What Snookie Uses:

Ingredients:

3lbs tomatoes, on the vine
1 yellow onion, diced
2 cups vegetable stock
kosher salt, to taste
1/2 cup Heavy Cream
4 cloves garlic
1 tbsp Aleppo
1 tbsp sumac
2 tbsp Calabrian chili oil
1 tsp red chili flakes
1 handful basil

Instructions:

1. Set your oven to 350F.

2. Cut the tomatoes into quarters. On a baking sheet toss the tomatoes in olive oil and salt. Roast for 45 minutes.

3. In a sauce pan, add your onion, saute until translucent. Add your garlic and cook for 2 minutes. Set aside.

4. To a blender add the tomatoes, onions, garlic, seasonings, and stock. Blend until smooth.

5. Add pack to a saucepan and bring to a boil.

6. Reduce to a simmer, add the heavy cream and basil. Serve and enjoy!