Roasted Tomato Soup

• 2 28-ounce cans whole tomatoes, drained, liquid reserved
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 quart chicken stock
• 2 bay leaves
• 4 tablespoons butter
• 1/2 cup chopped fresh basil leaves, optional
• 3/4 cup heavy cream, optional

1. - Preheat oven to 450 degrees.
2. - Spread the tomatoes with liquid, garlic cloves and onions onto a baking tray.
3. - Drizzle with 1/2 cup of olive oil and season with salt and pepper.
4. - Roast for 20 to 30 minutes, or until caramelized.
5. - Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add the chicken stock and bay leaves. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
6. - 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 seasonings.

tomatoes, garlic, yellow onions, extravirgin olive oil, salt, chicken, bay leaves, butter, fresh basil, heavy cream

Taken from www.epicurious.com/recipes/member/views/roasted-tomato-soup-50054959 (may not work)