Tomato Soup

I have been reaping the harvest of everything I’ve planted here at the apiary - especially tomatoes and cucumbers. I decided that the varieties I’ve grown would be great for a soup, paired with a grilled cheese (my son’s favorite)!

3 lbs assorted tomatoes
½ sweet onion
½ bulb of garlic, peeled
2 tbsp olive oil
1 cup of chicken stock
¼ cup heavy cream
Becca B.’s Bees Basil Salt (to taste)
Ground black pepper (to taste)

Preheat your oven to 425. Slice tomatoes in half and quarter your onion. Place tomatoes, onion and garlic in an oven safe casserole dish. Drizzle the assorted vegetables with olive oil. Roast the tomatoes and alliums for 30 min at 425.
After roasting, allow the heated vegetables to cool for 10 min. Using heat resistant gloves, place the tomatoes, onions and garlic into a blender. Blend until everything is incorporated. Then carefully pour the blended mixture into a medium sized pot. Place the pot onto your stove at medium low heat to gently simmer. Add your chicken stock and heavy cream - mix. Then add your Becca B.’s Bees Basil Salt and ground black pepper to taste. Serve and enjoy!