Roasted Tomato Basil Soup

via A Hint of Honey

Roasted Tomato Basil Soup

INGREDIENTS

2 1/2 lbs. fresh tomatoes (I used a mixture of Roma and beefsteak), cored and halved
6 cloves garlic, peeled
2 small yellow onions, chopped
extra virgin olive oil
kosher salt and freshly ground black pepper
2 Tbsp. butter
3 cups homemade or low-sodium chicken or vegetable stock
2 bay leaves
1/2 cup fresh basil, chopped
3/4 cup heavy cream (optional- I omitted)

DIRECTIONS

1. Preheat oven to 450 F.

2. Place tomatoes, garlic, and onion on a large rimmed baking sheet. Drizzle with olive oil (about 1/4 cup), sprinkle with salt and pepper, and toss to coat. Spread in an even layer and roast in preheated oven for 20-30 minutes, until tender and caramelized.

3. Transfer roasted vegetables to a large pot. Add the butter, bay leaves, and stock. Bring to a boil, reduce heat and simmer 15-20 minutes or until the liquid has reduced by a third.

4. Add basil to the pot. Using an immersion blender (or food processor), puree the soup until smooth. Return the soup to low heat and stir in the cream (if using). Season to taste with salt and freshly ground black pepper.

Serves 4.