This soup can be made as thick or as think as you like. I used an immersion blender but you can use a standard blender instead if you remember to take the stopper out and hold a towel over the hole to allow the steam and heat to escape. If you want this to be vegan you can use vegetable stock and omit the cream.
Servings: 4 servings
- 2 1/2 pounds roma tomatoes, washed, cored and cut in half
- 6 cloves garlic, peeled
- 2 small yellow onions, peeled and sliced
- 1/2 cup extra-virgin olive oil, divided
- Salt and pepper, to taste
- 1 quart chicken stock, divided into 3 cups and 1 cup
- 2 bay leaves
- 4 tablespoons (2 ounces) unsalted butter
- 1/2 cup chopped fresh basil leaves
- 3/4 cup heavy cream
- Preheat oven to 450°.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes and garlic cloves on one baking sheet. Spread the onions onto a second baking sheet. Drizzle with 1/4 cup of the olive oil over each and season with salt and pepper. Bake for 15 minutes. Turn the tomatoes and onions over and bake for another 15 minutes until browned.
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large pot. Add 3 cups of the chicken stock, bay leaves, and butter to the pot. Bring to a boil, reduce heat and simmer for until liquid has reduced by a third (approximately 20 minutes).
- Add basil leaves to pot. Blend the soup until it has a texture you like. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, as needed. Season to taste with salt and pepper.