Served as main course. Vegetarian dish. Speciality: Healthy, Low Fat, Low Sodium, Low Cholesterol, Low Calorie, Reduced Carbs and Low Protein diet.
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Veggies for roasting
6 lbs fresh Tomatoes, any type
3 Red Bell Peppers
2 Yellow Bell Peppers
2 Orange Bell Peppers
1 Yellow Onion
1 Red Onion
1 Head Garlic
Olive Oil
Raw Sugar
Veggies for saute
4 Red Onions, sliced
4 Garlic Cloves
Ingredients for soup base
4 cups Low Sodium Chicken Broth
2 Tablespoons Butter
2 Tablespoons Flour
1 Tablespoon fresh Basil
1 cup heavy Cream
Pecorino Cheese, to garnish
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Turn broiler on high, adjust rack to 3 inch Wash and half all the roasting veggies and place cut side up in deep roasting pan. Prepare garlic to roast by cutting off top and slightly exposing each clove and toss in with veggies.Drizzle light with olive oil,and sprinkle scantly with raw sugar. Place under broiler to roast 20 min or until everything becomes blisterd and black. You may need to adjust rack and time,or do in batches removing and replacing veggies as needed. Discard liquid from pan, pop out garlic clove and puree everything in a blender,this may need to be done in batches as well. Set puree aside, Warm chicken stock on stovetop. Place sliced onion in pan with a small amount of olive oil to carmelize. Stir until golden and gooeie, add garlic at the very end, so not to burn. In a large, heavy bottom soup pot, melt butter and add flour, making a roux, stir and cook until dark brown and aromatic about 10 minute. Wisk in the heated chicken stock, when that is mixed add the tomatoe puree heavy cream and basil. Warm slowly and finaly add the carmelized onion and garlic. garnish with the picoreno cheese, grated with large grader.
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