Roasted Tomato Soup

By klzrebiec

Ingredients

• 2 1/2 pounds fresh tomatoes (mix of fresh tomatoes, heirlooms, cherry, vine and plum)
• 6 cloves garlic peeled
• 2 small yellow onions sliced
• Vine cherry tomatoes for garnish, optional
• 1/2 cup extra virgin olive oil
• Salt and freshly ground pepper
• 1 quart chicken stock
• 2 bay leaves
• 4 tbsp. butter
• 1/2 cup chopped fresh basil leaves, optional
• 3/4 cup heavy cream, optional

Preparation

Step 1

Preheat oven to 250 degrees. Wash,core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves, and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes or until carmelized. Remove roasted tomatoes, garlic, and onion from the oven and transfer to a large stock pot(set aside the roasted vine tomatoes until later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 29 minutes or until liquid has been reduced by a third. Wash and dry basil leaves, if using and add to the pot. Puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock if necessary. Season to taste with salt and pepper. Garnish in bowl with 3 or 4 roasted vine tomatoes and a splash of heavy cream.