Categories: Soup

Ingredients

• 2 1/2 lbs tomatoes, halved
• 2 yellow onions, sliced
• 6 garlic cloves, peeled
• 1/2 cup olive oil
• 1/2 cup balsamic vinegar
• salt and pepper to taste
• 4 cups chicken broth, divided
• 1/4 cup butter
• 2 bay leaves
• 1/2 cup fresh basil, chopped
• 1 cup whipping cream, divided

Directions

1. Spread tomatoes, onions and garlic on a rimmed baking sheet. Drizzle with oil and vinegar. Toss to coat; season with salt and pepper. Bake at 450 for 20-30 minutes, stirring occasionally, until golden and caramelized. Transfer tomato mixture to a large stockpot.

2. Add 3 cups broth, butter and bay leaves. Bring to a boil over medium heat; reduce heat and simmer 15-20 minutes, until liquid has reduced by 1/3. Stir in basil. Use an immersion blender to puree soup until smooth. Reduce heat to low; stir in 3/4 cup cream and adjust consistency with remaining broth, as desired. Season with additional salt and pepper, if desired. Discard bay leaves. Garnish each bowl with a swirl of remaining cream.

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