Ingredients

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

Preparation

  • Preheat oven to 450 degrees.
  • Spread the tomatoes with liquid, garlic cloves and onions onto a baking tray.
  • 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. 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.
  • 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.