Categories: Soup
Ingredients
- 2 1/2 lbs tomatoes, halved
- 2 yellow onions, sliced
- 6 garlic cloves, peeled
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- salt and pepper to taste
- 4 cups chicken broth, divided
- 1/4 cup butter
- 2 bay leaves
- 1/2 cup fresh basil, chopped
- 1 cup whipping cream, divided
Directions
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Spread tomatoes, onions and garlic on a rimmed baking sheet. Drizzle with oil and vinegar. Toss to coat; season with salt and pepper. Bake at 450 for 20-30 minutes, stirring occasionally, until golden and caramelized. Transfer tomato mixture to a large stockpot.
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Add 3 cups broth, butter and bay leaves. Bring to a boil over medium heat; reduce heat and simmer 15-20 minutes, until liquid has reduced by 1/3. Stir in basil. Use an immersion blender to puree soup until smooth. Reduce heat to low; stir in 3/4 cup cream and adjust consistency with remaining broth, as desired. Season with additional salt and pepper, if desired. Discard bay leaves. Garnish each bowl with a swirl of remaining cream.