- 4
Ingredients
- 2 1/2 pounds ripe tomatoes, cut in half, seeded, and cored
- 1 medium onion, peeled and cut into eight equal slices
- 5 garlic cloves, peeled
- 5 sprigs fresh thyme
- 2 tablespoons olive oil
- 2 bay leaves
- 3 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh basil leaves (optional)
- 1/2 cup heavy cream (optional)
- 4 tablespoons butter
Preparation
Step 1
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray.
Drizzle with olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Let tomatoes cool to touch. Remove peels, tear into bite-size pieces, and transfer to a stockpot with roasted onion, garlic, and thyme.
Add chicken broth and bay leaves. Bring to a boil and then reduce heat to a simmer and cook uncovered for 15-20 minutes. Remove thyme sprigs and bay leaves and season with salt and pepper.
Wash and dry basil leaves, if using, and add to the pot.Use an immersion blender or transfer to a blender and blend until smooth and creamy. Return the soup to the pot and stir in heavy and butter. Simmer for 10 more minutes.
Season to taste with salt and freshly ground black pepper.