Roasted Tomato Soup

by Tyler Florence

so easy, with so much flavor. Eric's comment was, "hey, I could cook this!"

ingredients:
2.5 lbs fresh tomatoes
6 garlic cloves, peeled
2 small onions, sliced
1/2 c olive oil
s/p
1 quart chick stock
2 bay leaves
4 T butter
1/2 c chopped fresh basil
3/4 c heavy cream

Preheat oven to 450.

wash, core, and cut the tomatoes into halves. spread the tomatoes, garlic cloves and onions onto baking tray. drizzle with 1/2 c olive oil and season with s/p. roast for 20-30 minutes, 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, bay leaves and butter. bring to boil, reduce heat and simmer for 15 minutes until liquid has reduced by a third.

wash and dry basil leaves. add to the p ot. use an immersion blender and puree the soup until smooth. return soup to low head, add cream and adjust consistency with remaining chicken stock, if necessary. season to taste with s/p. garnish with splash of heavy cream.