New: Feb 2025
48 oz small colorful grape tomatoes and 64 oz Roma tomatoes
1 head garlic cut in half
4 yellow onions, quartered
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
8 cups chicken stock
4 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves for ganish
1 cup heavy cream,
Preheat oven to 425 degrees F on convection
Spread the tomatoes (whole), garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for minutes, or until caramelized, turning trays once or twice.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. 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 longer) or until liquid has reduced by a third.
Remove the bay leaves before using an immersion blender to puree the soup until smooth. 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 basil and a splash of heavy cream.
Originally from: https://www.foodnetwork.com/recipes/tyler-florence/roasted-tomato-soup-recipe-1917339
