2 ½ lb fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
½ cup extra virgin olive oil
2 small yellow onions, sliced
6 cloves garlic, peeled
1 qt chicken stock
2 bay leaves
4 tablespoons butter
½ cup chopped fresh basil leaves
¾ cup heavy cream, optional
Salt and freshly ground black pepper
Fresh basil, for garnish
Preheat oven to 450˚F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Also add the vine cherry tomatoes if using for garnish, leave them whole and on the vine. Drizzle with ½ cup of olive oil and season with salt and pepper. Roast for 20-30 minutes or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later use). Pour in any liquid, ¾ of the chicken stock, bay leaves and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes or until liquid has reduced by1/3.
Wash and dry basil leaves and add to the pot. Puree the soup using an immersion stick blender 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 bowl with three or four roasted vine cherry tomatoes and a splash of heavy cream.