Roasted Tomato Basil Soup

My garden has amazed me. I never imagined that I could grow juicy fat Beefsteak and picturesque Roma tomatoes (along with a plethora of herbs and peppers) on my own. Or dreamed that my kitchen countertop would be overflowing with them. I've got more ripe tomatoes than I know what to do with. It's the best kind of problem to have. And it's forcing me to get creative. Lately I've found a way to incorporate them into just about every meal I have. I'm eating them raw with bagels and cream cheese, slicing them for sandwiches and burgers, pulsing them into pico, tossing them in salads, and roasting them, too. Since I'm having a similar explosion of basil, tomato soup seemed like a good solution to such overabundance.

This tomato basil soup is simple and completely wonderful. Roasting mellows and sweetens the flavors of the tomatoes, garlic, and onion. Butter and bay add depth of flavor to the broth and fresh basil brightens it up. You have the option of finishing it off with heavy cream. But I promise it's not necessary. Save yourself some calories and leave it out. I served this with crisp grilled cheese sandwiches for dipping.

Roasted Tomato Basil Soup

INGREDIENTS
2 1/2 lbs. fresh tomatoes (I used a mixture of Roma and beefsteak), cored and halved
6 cloves garlic, peeled
2 small yellow onions, chopped
extra virgin olive oil
kosher salt and freshly ground black pepper
2 Tbsp. butter
3 cups homemade or low-sodium chicken or vegetable stock
2 bay leaves
1/2 cup fresh basil, chopped
3/4 cup heavy cream (optional- I omitted)

DIRECTIONS
1. Preheat oven to 450 F.

2. Place tomatoes, garlic, and onion on a large rimmed baking sheet. Drizzle with olive oil (about 1/4 cup), sprinkle with salt and pepper, and toss to coat. Spread in an even layer and roast in preheated oven for 20-30 minutes, until tender and caramelized.

3. Transfer roasted vegetables to a large pot. Add the butter, bay leaves, and stock. Bring to a boil, reduce heat and simmer 15-20 minutes or until the liquid has reduced by a third.

4. Add basil to the pot. Using an immersion blender (or food processor), puree the soup until smooth. Return the soup to low heat and stir in the cream (if using). Season to taste with salt and freshly ground black pepper.

Serves 4.

(Adapted from Food Network)