Roasted Tomato Soup - Linda Jackson

2 1/2 lbs fresh tomatoes (mixed varieties)
6 cloves garlic pealed
2 small yellow onions sliced
vine cherry tomatoes for garnish (optional)
1/2 c extra-virgin olive oil
salt and pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 c chopped fresh basil leaves washed and dried (optional)
3/4 c heavy cream (whole milk tastes just fine)

preheat oven to 450 degrees
wash, core and cut tomatoes in halves. spread the tomatoes, garlic, onions and vine cherry tomatoes (leave whole and on the vine) onto a baking tray. drizzle with 1/2 c olive oil and season with salt and pepper. roast for 20 - 30 minutes or until caramelized.

remove from oven and transfer to a large stock pot. set aside vine tomatoes for later. add 3/4 of the chicken stock, bay leaves and butter. bring to a boil, reduce heat and simmer for 15 - 20 min or until liquid had reduced by a third.

add basil leaves to the pot. use and immersion blended to puree the soup until smooth or cool slightly and use a regular blender. return soup to low heat, add cream and adjust consistency with the remaining chicken stock. season with salt and pepper to taste.