Roasted Tomato Soup

Once it is mid-October in Colorado, anything coming from the garden is a blessing and a treat. Our first frost could come any day now, but, so far, this year, we continue to have mild weather and a steady stream of a few remaining vegetables.
On my counter sits a bowl of tomatoes. We have made and frozen a lot of salsa this year, so I was looking to make something different. With cooler evenings, a hearty soup makes a perfect meal. I adapted this recipe from Tyler Florence on The Food Network.  I love that this recipe calls for roasting the tomatoes, onions and garlic. That step brings out the natural sweetness. Enjoy!

Ingredients

2.5 pounds fresh tomatoes
6 garlic cloves, peeled but not chopped
1 medium onion, sliced
1/3 - 1/2 cup olive oil
Salt and Pepper
1 quart chicken stock  (richer in flavor than chicken broth)
2 bay leaves
2 Tablespoon butter
1/2 cup chopped fresh basil leaves
3/4 cup heavy cream
2 teaspoons sugar
Red pepper flakes, optional and to taste

Instructions

Preheat oven to 450 degrees.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, onion slices and garlic cloves in a single layer on a baking tray. Drizzle with olive oil and season with salt and pepper.  Roast for 20 - 30 minutes or until caramelized and tomatoes are slightly browned.

Remove tomatoes, onions, garlic and any accumulated liquid from roasting pan and transfer to a stock pot. Add 3/4 of the chicken stock, bay leaves and butter.  Bring to a boil, reduce heat and simmer for 15-20 minutes, stirring occasionally, until liquid has reduced by about one-third.
Remove bay leaves. Remove from heat.

Wash and dry basil leaves. Add to pot. Using an immersion blender, puree the soup until it is smooth. Return soup to low heat and add cream and sugar. Adjust the consistency with remaining chicken stock, if needed. Season to taste with salt and pepper.  Add red pepper flakes, if desired.

Serve in individual bowls, garnished with additional basil and Parmesan cheese, if desired.