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Serves 8

For Roasted Tomato Soup

10 Roma tomatoes

2 ounces olive oil

2 bay leaves, fresh

¼ Scotch bonnet chili

1 small carrot (peeled and diced)

1 medium onion

2 stalks celery (cleaned and diced)

1 clove garlic, chopped

½ cup tomato paste

6 cups chicken stock

Salt and pepper to taste

Balsamic vinegar to taste

¼ cup butter

2 ounces canola oil

Drizzle the tomatoes with oil and season with salt and pepper; then roast in a 400-degree oven until dark brown, about 20 minutes.

In a medium pan, place a little oil in bottom and sauté the bay leaves and chili, then add celery, onion and carrot.  Cook until tender. Add garlic and cook a little longer. Add roasted tomatoes and tomato paste and cook for about 5 minutes, constantly stirring, then add chicken stock and cook for about 30 minutes. Season with salt and pepper.

Remove from heat, puree in a blender and pass through a chinois.

Finish with butter and a splash of balsamic vinegar. Adjust salt and pepper accordingly.

Horseradish Cream

3 tablespoons prepared horseradish

1 cup sour cream

2 tablespoons whole milk

Salt to taste

Mix to combine and season with salt to taste.

To serve, ladle soup into serving bowls and top with a dollop of horseradish cream.