never ending tomato soup

Brock loves this soup!!! last year I made it and froze a bunch and it only lasted about a month. So this year Brock wanted more. So he some how got an in with a friend and ended up with a huge box of tomatoes. Since that box has hit our doorstep I have been making this soup morning and night plus some salsa and spaghetti sauce. Enjoy! Roasted Tomato Soup

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)

6 cloves garlic, peeled

2 small yellow onions, sliced

Vine cherry tomatoes for garnish, optional

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper

1 quart chicken stock 4 cups / 2 cans

2 bay leaves

4 tablespoons butter

1/2 cup chopped fresh basil leaves, optional

3/4 cup heavy cream, optional (Brock prefers the cream)

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 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and 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 salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream

Serve with good Bread