Roasted Tomato Soup

Total Time: 11 hrs 20 mins Preparation Time: 20 mins Cook Time: 11 hrs

Ingredients

• Servings: 4
• 2 1/2 lbs fresh tomatoes (mix of heirlooms, cherry, vine, and plum(if you can find them)
• 6 garlic cloves
• 2 small onions, sliced
• 1/2 cup extra virgin olive oil
• salt
• ground black pepper
• 1 quart chicken stock
• 2 bay leaves
• 8 -10 sprigs fresh thyme
• 4 tablespoons butter
• 1/2 cup fresh basil
• 3/4 cup heavy cream

Recipe

• 1 preheat oven to 450 degrees f.
• 2 wash tomatoes and cut into similar size quarters. slice onion and peel garlic cloves. spread all in a baking tray.
• 3 drizzle with olive oil well.
• 4 sprinkle with salt, pepper and basil and thyme if using dry if using fresh do next step.
• 5 lay thyme sprigs over the top and if using fresh basil save for later.
• 6 roast 30 to 40 minutes or until caramelized.
• 7 remove from oven and pour directly into pot.
• 8 add 3/4 chicken stock, bay leaves and butter. bring to a boil, reduce heat and simmer 15 to 20 minutes. remove bay leaves. add fresh basil if using now.
• 9 use an immersion blender and puree soup until smooth or if you don't have one use your food processor.
• 10 return to low heat, add cream and adjust consistency with remaining chicken stock. season to taste with salt and pepper.