Roasted Tomato Soup

By GwennW

Ingredients

• 10 - 12 plum tomatoes, halved
• 8 cloves garlic, peeled
• 2 onions, peeled and quartered
• small handful fresh basil, parsley and tarragon
• EVOO
• kosher salt and fresh ground pepper
• 10 c. chicken stock
• bay leaf
• 2 T. butter
• 1/2 c. heavy cream

Preparation

Step 1

Preheat oven to 400.

Place on a roasting pan, tomatoes, garlic, onion, basil, parsley and tarragon. Drizzle with EVOO, and sprinkle with salt and pepper. Roast in oven until tomatoes have begun to turn black. Remove from oven. Pick off any blackened pieces of fresh herns.

Place tomato mixture in a blender, and puree until smooth. If it looks lumpy, run through a fine mesh strainer, or a chinoise.

Combine in a large saucepan with chicken stock and bay leaf. Simmer on low for 30 - 45 minutes. Add in butter and cream. Let melt in for 5 minutes. Season to taste with salt and pepper.