Roasted Tomato Soup

I was fortunate to have a very culinary-themed Lawson Christmas, receiving a pasta maker and meat grinder for our Kitchen Aid mixer (more on those soon) as well as an immersion blender. All are long-coveted tools and I love having them to learn and experiment with.

This past weekend was blustery on Plum Island, perfect for this roasted tomato soup and grilled ham and cheese sandwiches.

Up next: roasted butternut squash soup.

Up soon enough: fruity umbrella drinks.  One can dream...

Roasted Tomato Soup
Ingredients:

• 2 1/2 pounds fresh tomatoes
• 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
• 1/4 cup heavy cream

Method:

1. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray.Drizzle with 1/2 cup of olive oil and season with salt and pepper.
2. Roast for 20 to 30 minutes, or until caramelized.
3. Remove roasted tomatoes, garlic and onion from the oven. Remove skins from tomato halves, then transfer roasted veggies to a large stock pot. 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.
4. Wash and dry basil leaves 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.