Chef Benny Doro

Details

• Prep Time:
  10 min
• Cook Time:
  35 min
• Ready Time:
  45 min

Ingredients

• 4 tablespoons olive oil
• 10 plum or 4 tomatoes, halved
• 1 white onion, thinly sliced
• 2 garlic cloves, halved
• 1 teaspoon white sugar
• 2 bunches basil
• Tablespoon ketchup
• Tablespoon BBQ sauce
• 1 quart chicken stock
• salt & freshly ground black pepper

Garnish:

• goat cheese wheel
• Olive Oil
• fresh basil

Directions

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Combine the tomatoes, onion and garlic in a mixing bowl and season with olive oil, salt and pepper. Lay out on a baking tray and sprinkle with the sugar and basil. Roast in the oven at 425 degrees until caramelized about 20-25min. I added one step before to get a smoky flavor I grilled the tomatoes and onion for 10 min before putting on a baking tray and adding the garlic and basil.

Pour the roasted vegetables into a blender and add the chicken stock. Ketchup and BBQ sauce and puree tasting for salt and pepper and adjusting to your taste. Now pour mixture back into a pot and simmer for 10-15 min skimming off any scum on top . Now cut a slice of your favorite goat cheese and place on the bottom of a bowl. Now ladle the soup on top and finish with some good olive oil and a few basil leave.

I served mine with some cheese toasties….mmm mmmm GOOD:)

Benny

Step by step in photos here >>