Roasted Fresh Tomato Soup

By MissiAnn

Thank-you Tami for this delicious recipe.

Ingredients

• 3 lbs. tomatoes (about 4 cups)
• 4 cloves garlic, crushed
• 1 lg onion
• 1/4 cup olive oil
• 3 cups chicken broth
• 2 bay leaves
• Basil for garnish

Preparation

Step 1

Preheat oven 450*
Wash, core, and cut tomatoes in half. Slice onion. Smash garlic. Cover a cookie sheet with aluminum foil and arrange the tomatoes, garlic and onions on top. Generously salt and pepper. Top with a good drizzle of olive oil and roast in the oven for 30-35 minutes. They need to take on a bit of color. Now transfer to a stockpot filled w/ chicken rock and simmer for 20 minutes or until it has reduced by a third. Use and immersion blender( or other blender) to make a smooth texture. Garnish w/ basil leaves.