Roasted tomato basil velouté


25 Italian tomatoes (about 2,5 kg)
4 Tbsp (60 mL) Maison Orphée Organic Extra Virgin Olive oil
Maison Orphée Coarse Grey Sea Salt and fresh ground pepper
3 garlic cloves, minced
2 cups (500 mL) chicken stock
20 fresh basil leaves

1 Tbsp (15 mL) Maison Orphée Basil Olive Oil


Preheat oven to 400F (200C). Cut tomatoes in half lengthwise. Toss tomatoes with the olive oil, salt and pepper. Spread in one layer on two baking sheet and roast for 45 minutes. Remove peel form tomatoes and reserve. In a large pot over medium heat, sauté onions and garlic in olive oil for 4 minutes. Add oven-roasted tomatoes, including liquid left from cooking and the chicken stock. Bring to a boil and simmer, uncovered, for 40 minutes. At the end, ad the basil leaves. Purée in a blender or food processor. Drizzle with the basil olive oil. Enjoy.