Roasted Tomato Soup



2 pounds fresh tomatoes

1 tsp salt

1/2 tsp pepper

1 head garlic, roasted

1 medium yellow onions, sliced

Salt and freshly ground black pepper

3 cups chicken stock

2 bay leaves

2 tablespoons butter

1/4 cup chopped fresh basil leaves

1/4 cup grated parmesan


Preheat oven to 450 F.  Lightly wash and slice heirloom tomatoes in half.  Place on baking sheet and drizzle with 1/2 cup olive oil.  Sprinkle with salt and pepper.  Roast in the oven for 20-30 minutes or until tomatoes begin to caramelize.  Remove from oven.

Slice onion and in a large stock pot on the stove over medium heat, cook onion with 3 tbl olive oil until onions caramelize. 


Keywords: soup; tomato