Wheat-less Wednesday – Roasted Tomato Soup

Ingredients:

• 2 pounds of fresh tomatoes
• 6 cloves of garlic, peeled
• 2 small yellow onions
• 1/2 cup extra virgin olive oil
• 1 quart chicken stock
• 2 bay leaves
• 4 Tbsp. butter
• salt and freshly ground black pepper
• 3/4 cup heavy cream (optional)

Instructions:

1. Preheat the oven to 450° F
2. Wash, core, and cut tomatoes into halves.
3. Spread tomatoes, garlic, and onions onto a baking tray.
4. Drizzle with 1/2 cup of olive oil and season with salt and pepper.
5. Roast for 20-30 minutes or until caramelized.
6. Remove tomatoes, onion, and garlic from the oven and transfer to a large stockpot. Add 3/4 of the chicken stock, bay leaves and butter.
7. Bring to a boil, then reduce heat and simmer 15-20 minutes or until liquid has reduced by a third.
8. Remove and discard bay leaves.
9. Puree the soup until smooth in a food processor or with an immersion blender.
10. Return soup to low heat. Add cream, and adjust consistency with remaining chicken stock.
11. Season to taste with salt and pepper.

*Original recipe by Tyler Florence. Tested and approved by the staff of CCNHC.*