Creamy Roasted Tomato Soup
2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes) from Three Springs, Piney Mountain, Earth Spring, Lark Rise, Everblossom or Rex
6 cloves garlic, peeled, from Piney Mountain
2 small yellow onions, sliced, from Everblossom, Rex or Earth Spring
Vine cherry tomatoes for garnish, optional, from Piney Mountain
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock, homemade or organic
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, from Lark Rise or Earth Spring
3/4 cup heavy cream, from Sunset Valley
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 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). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves and add to the pot. Use an immersion blender to puree the soup 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 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
Serve with grilled cheese made with Wallaby from Keswick Creamery!