Roasted Tomato Soup - Perfect for this Chilly Night

With the anticipated snow tonight, hopefully this recipe will warm your home and fill it with sweet aroma's all day tomorrow. Enjoy!

Roasted Tomato Soup

2 ½ pounds fresh tomatoes (mixture of heirlooms, cherry, vine & plum)

6 cloves garlic, peeled

2 small yellow onions, sliced

Vine cherry tomatoes for garnish, optional

½ cup extra-virgin olive oil

Salt  freshly ground black pepper

1 quart chicken stock

2 bay leaves

4 tablespoons butter

½ cup chopped fresh basil leaves, optional

2/3 cup heavy cream, optional

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. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with ½ cup olive oil and season with salt and pepper. Roast for 20-30 minutes, or until caramelized.

Removed roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add ¾ of the chicken stock, bay leaves and butter. Bring to a boil. Reduce heat and simmer for 15-20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, add to the pot. Use an immersion blender to 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 sale and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.