Inspired by

Make 4 -6 servings

2 ½ lbs fresh tomatoes
6 cloves garlic, peeled
2 onions, sliced
½ c olive oil
Salt and pepper to taste
1 qt. chicken stock
2 bay leaves
4 T butter
½ c fresh basil leaves, chopped
 ¾ c heavy cream (optional)


  1. Preheat oven to 450°F.
  2. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic and onion on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for about 20-30 minutes, or until caramelized.
  3. Remove the tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add ¾ of the chicken stock, the bay leaves and the butter. Bring to a boil, reduce heat and simmer for about 15-20 minutes.
  4. Add the basil to the pot. Remove the bay leaves. Either puree the soup in batches in a food processor or use an immersion blender to puree. Return the soup to a low heat and add the cream if using. Adjust consistency with remaining chicken stock to your liking. Enjoy!