Oven Roasted Tomato Soup

By HazyWaters

Ingredients

• 2 pounds fresh tomatoes
• 5 cloves garlic, peeled
• 2 small yellow onions, sliced
• 3 tbls. extra-virgin olive oil
• 1 quart chicken stock
• 2 bay leaves
• 1 tablespoon butter
• 1/2 tsp. baking soda
• 1/4 cup chopped fresh basil leaves or 1 tbls. dried basil - optional

Preparation

Step 1

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves and put into a large bowl. Drizzle with 3 tablespoons of olive oil, mix around with your hands. Spread the tomatoes, garlic cloves and onions onto a GLASS baking tray, season with salt and pepper. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock, bring to a boil and simmer for 10 minutes. Removed pan and allow to cool for 5-10 minutes. Using a food mill, grind the tomato mixture. Add puree back to stock pot and add bay leaves, butter. If using basil, add now. Bring to a boil, reduce heat and simmer for 10 minutes. Remove bay leaves and serve.