INGREDIENTS
1 Stick of Butter
8-10 Slices of Bacon Cooked and Chopped
1 Large Onion Diced
3 Clery Stalks Diced
3 Large Carrots Diced
6 Cloves of Garlic
4 Cups Chicken Bone Broth
3 LBS Fresh Tomatoes Halved
2 Cups Peppers Chopped (Bell, Banana, Shishito)
1 Tablespoon Thyme
1 Tablespoon Parsley
1 Tablespoon Pink Himalayan Salt
2 Cups Heavy Whipping Cream
Avocado Oil
ASSEMBLY
1. Add the tomatoes, peppers, and garlic to a sheet pan. Drizzle with oil and bake at 400 for 35 minutes.
2. In a large Dutch oven, add butter, veggies, and bacon. Sauté until onions are soft and translucent.
3. Add the bacon and continue to sauté.
4. When the tomatoes and peppers are done roasting, let them cool.
5. Add tomatoes, peppers, garlic, and the Dutch oven ingredients to a large blender. Blend until smooth or desired consistency. Place the mixture back into the Dutch oven.
6. Add the remaining ingredients with the exception of the whipping cream into the Dutch oven. Simmer on low for 35-45 minutes.
7. Add the cream and cook for another 10 minutes.
8. Serve!