Instructions
- Preheat & Prep: Preheat oven to 400°F (200°C).
- Roast the Veggies:
- Place tomatoes, onions, shallot, garlic bulbs, cherry tomatoes, and bell pepper on a baking sheet.
- Drizzle generously with olive oil, season with salt and pepper.
- Roast for 40 minutes until veggies are tender and slightly caramelized.
- Blend:
- Let veggies cool slightly, then transfer to a blender.
- Squeeze garlic cloves out from their bulbs—tip: press from the base and they pop right out!
- Blend until smooth.
- Season & Thin:
- Pour into a pot, add salt to taste, fresh basil, and a touch of oregano.
- Stir in chicken stock gradually to reach your desired consistency.
- Optional Simmer: Let the soup simmer for an additional 30 minutes for deeper flavor (recommended!).
Enjoy with your favorite grilled cheese—steak and mozzarella is a *power move*!
