Roasted Tomato Soup Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
676
FAT
190%
CHOL
49%
SOD
32%

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Ingredients for 4 servings

1/2 cup extra-virgin olive oil

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)

4 tablespoons butter

3/4 cup heavy cream, optional

2 small yellow onions, sliced

1 quart chicken stock

Vine cherry tomatoes for garnish, optional

Salt and freshly ground black pepper

6 cloves garlic, peeled

1/2 cup chopped fresh basil leaves, optional

2 bay leaves

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