| 1. |
Pre-heat oven to 450 °F (220 °C). |
| 2. |
Wash, core and cut the fresh tomatoes (mix of heirlooms, cherry, vine and plum tomatoes) into halves. |
| 3. |
Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. |
| 4. |
Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. |
| 5. |
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). |
| 6. |
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. |
| 7. |
Wash and dry basil leaves (optional), and add to the pot. Use an immersion blender to puree the soup until smooth. |
| 8. |
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. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream. |
