Simple Roasted Tomato Soup
2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
1/2 cup heat-safe oil, like coconut or grapeseed
Salt and freshly ground black pepper
1 quart chicken or vegetable stock
2 bay leaves
4 tablespoons grass-fed butter (optional)
1/2 tsp salt
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of heat-safe oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized and dark brown on the edges. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large pot. 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, if using, and add to the pot. Use an immersion blender to puree the soup until smooth or transfer pot contents to a regular blender and puree in batches.
Return soup to low heat and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Serve with a swirl of pesto (basil or cilantro would be great), if you’re in the mood.