Ingredients:

2.5 lbs Beefsteak tomatoes

2 oz Bravado Spice Serrano & Basil Hot Sauce

1/2 c Red tomatoes, sliced

2 tbsp Olive oil 

4 oz Cream 

8-10 Garlic cloves

5-7 Leaves fresh basil

- Salt

- Pepper

STEPS:

1 Quarter the tomatoes, and lay  out on a baking sheet along with the onions and garlic. Lightly oil, salt, & pepper. Preheat oven to 400°.

2 Bake the veggies for about 25 minutes, and then broil for about 5 more. Remove from the oven and let cool till warm.

3 Add the roasted veggies to a blender along with their juices and Bravado Spice Serrano & Basil Hot Sauce and blend on high.

4 Once thoroughly blended, add the soup mixture to a sauce pot along with the cream and cook for about 10-15 minutes. While the soup reduces, roll up the basil leaves and chiffonade. Add to soup.

5 Serve the soup immedately; ideally with some garlic bread and garnished some basil.