Roasted Tomato Soup
From: Fresh from the Farm Stand
- Spread tomatoes, onions and garlic on a rimmed baking sheet. Drizzle with oil and vinegar. Toss to coat; season with salt and pepper.
- Bake at 450 degrees F. for 20-30 minutes, stirring occasionally, until golden and caramelized. Transfer tomato mixture to a large stockpot. Add 3 cups broth, butter and bay leaves. Bring to a boil over medium heat; reduce heat and simmer 15-20 minutes, until liquid has reduced by 1/3. Stir in basil.
- Use an immersion blender to puree soup until smooth. Reduce heat to low; stir in 3/4 cup cream and adjust consistency with remaining broth, as desired. Season with additional salt and pepper, if desired. Discard bay leaves.