Creamy Roasted Tomato Soup

• 3 pounds fresh tomatoes, quartered
• 2 medium shallots, peeled and quartered
• 3 garlic cloves, peeled and crushed
• 1 tablespoon chopped fresh oregano
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 leek, thinly sliced into half-moons
• 2 cups unsalted chicken stock
• 1 (1-ounce) Parmigiano-Reggiano cheese rind
• 2 ounces fresh basil, leaves and stems separated

1. Preheat oven to 375u0b0.
2. Combine tomatoes, shallots, garlic, oregano, 1 1/2 teaspoons oil, 1/2 teaspoon salt, and pepper; toss. Arrange tomato mixture on a baking sheet lined with parchment paper. Bake at 375u0b0 for 1 hour or until slightly caramelized.
3. Heat a Dutch oven over medium heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add leek; cover, reduce heat to low, and cook 8 minutes. Add tomato mixture and any accumulated liquid to pan; cook 2 minutes. Add stock, rind, basil leaves and stems, and remaining 1/2 teaspoon salt. Simmer, stirring occasionally, about 15 minutes or until liquid is slightly reduced. Remove and discard rind and stems. Place soup in a blender; blend until smooth. Divide soup evenly among 8 soup bowls; drizzle evenly with remaining 1 tablespoon oil.

fresh tomatoes, shallots, garlic, fresh oregano, olive oil, kosher salt, freshly ground black pepper, moons, chicken, cheese rind, fresh basil

Taken from www.myrecipes.com/recipe/creamy-roasted-tomato-soup (may not work)