Ingredients
3 lbs Roma Tomatoes, halved
3 Cloves Garlic, whole
1 Yellow Onion, halved and quartered
5 Tbsp Olive Oil
4 1/2 Cups Chicken Stock
2 - 3 Sprigs of Fresh Thyme
1/2 of a Chipotle chili in Adobo Sauce, seeded
Sea Salt to taste
Freshly Ground Black Pepper
Preparation
Preheat the oven to 205˚C/400˚F.
In a large baking tray, arrange the tomatoes, garlic, onion, thyme and coat them with olive oil. Season the tomato mixture well with salt and pepper.
Roast the tomato mixture for about 30 - 35 minutes. Remove the skin from the garlic and discard the thyme. In a large pot, combine the tomato mixture and chicken stock. Bring the mixture to a boil and add in the Chipotle chili. Continue to simmer for about 20 minutes.
Let the mixture cool slightly and blend until they are smooth and velvety. Return the soup to the pot and warm up gently and season with salt and pepper, if desired. Serve the soup warm.
