- 3 pounds of tomatoes
- 4 garlic cloves, peeled and smashed
- 1 large onion
- 1/2 cup extra-virgin olive oil
- Kosher salt
- 1 quart chicken stock
- 2 tablespoons butter
- 1/2 cup of heavy cream (optional)
Start by coring and cutting your tomatoes into chunks. Quarter a large onion, and add 4 peeled and smashed garlic cloves to a large roasting pan. Drizzle tomatoes, onions and garlic with 1/2 a cup of olive oil. Sprinkle with 1 teaspoon of kosher salt and a few turns of pepper.
Roast at 425 for about 30 minutes, until the tomatoes have started to caramelize.
Add tomato mixture, a quart of chicken stock and 2 tablespoons of butter to a large pot. Bring to a boil on the stove, then lower temperature and let mixture simmer for 20-30 minutes until reduced by half.
Use an immersion blender, or a regular blender to puree mixture until smooth. Return to stove and add heavy cream, if using. Adjust seasoning to taste with salt and pepper.
4 cups of air popped popcorn
2 tablespoons of melted butter
1/2 cup of finely grated parmesan cheese
Directions: Add melted butter, salt, pepper and cheese to plain popcorn and toss.
Sprinkle on soup, or enjoy as a snack!