Roasted Tomato Soup

From: Fresh from the Farm Stand

Ingredients:

• 2 1/2 Pounds Tomatoes, Halved
• 2 Yellow Onions, Sliced
• 6 Cloves Garlic, Peeled
• 1/2 Cup Olive Oil
• 1/2 Cup Balsamic Vinegar
• Salt and Pepper to taste

• 4 Cups Chicken Broth, Divided
• 1/4 Cup Butter
• 2 Bay Leaves
• 1/2 Cup Fresh Basil, Chopped
• 1 Cup Whipping Cream, Divided
  

Directions:

• 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.