Susan Gray - The Ultimate Big Bang Recipes: Fun and Delicious Cooking with Sheldon

• 4 very large tomatoes
• 1 tbsp of tomato paste
• Fresh grainy bread
• 1 tbsp of well-chopped parsley
• 1 tsp of sea salt
• Freshly ground pepper
• medium yellow onion
• 3 cloves of garlic
• 1 tsp of sea salt
• 1 cup of vegetable broth (chicken broth also works fine)
• cup of heavy cream or half and half
• 1 tbsp of virgin olive oil
• Mozzarella cheese

Although not necessary, its still cool to remove those big and seedy part of the tomato 4. Spread the tomato and onion wedges on a baking sheet, and then drizzle it with olive oil and sprinkle it with salt. 5. Sprinkle the pepper, the chopped parsley, and then, gently toss it with your hands. 6. Also, tuck in the garlic cloves in the tomato, so it doesn't burn 7.

Roast the tomato until the tomato has broken down and reduced to about half their size. Remove, and cool slightly. 8. Warm the broth in a pot, and then stir in the tomato paste to help it incorporate into the broth 9. Add all of the contents on the roasting pan to the broth, and let it gently simmer for about 10 minutes. 10.

With the help of a food processor or an immersion blender, puree the soup, and then place it in a bowl. 11. Usually, the soup is meant to have some texture, but if you don't like that, you can just filter it with a fine-mesh sieve. 12. Return it to the pot and add the cream to the food. 13.