3 # fresh tomatoes, cut in half
3 cloves garlic
1 teaspoon salt
1/4 cup olive oil
4 cups chicken stock
2 cups sliced onion
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
2 bay leaves
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme leaves)
1 cup fresh basil leaves
salt and pepper
3/4 cup heavy cream (optional)
- Preheat the oven to 400 degrees. Put tomatoes, olive, garlic and salt in a bowl and mix. Spread tomatoes in a single layer on a baking sheet, bake for 45 minutes
- In a large stockpot heat two tablespoons of olive oil and saute the onions and red pepper flakes for 10 minutes. Add the bay leaves, thyme, basil and chicken stock. Add the tomatoes, and any liquid from roasting.
- Bring to a boil and simmer for 45 minutes.
- Remove the bay leaves. Blend with an immersion blender or let the soup cool a little and blend in a food processor or blender.
- Add the cream, if desired.
