roasted tomato soup with fresh basil

yesterday i blogged about a 

baby shower i co-hosted last weekend

now, as promised...

here is the recipe for the roasted tomato soup i served at the shower.

a special thanks to krysta from my life in food

who shared this (fantastic) recipe on her beautiful blog

here are a few of my cooking photos

followed by the recipe 

the ingredients

roasting the fresh tomatoes, onion and garlic.... this made the house smell devine!

all the ingredients (minus the cream) in the pot....

after i used my brand-spankin-new immersion blender and added the cream.... yummo!

here's the recipe...

roasted tomato soup with fresh basil
(via my life in food)

2-1/2 lbs fresh tomatoes (mix of heirlooms, cherry, vine, & plum tomatoes)
2 small yellow onions, sliced
6 garlic cloves, peeled
1/2 c extra-virgin olive oil
Kosher salt and freshly ground pepper
4 c chicken broth
2 bay leaves
4 tbs unsalted butter
1/2 c chopped fresh basil leaves
3/4 c heavy whipping cream
1 cup croutons (optional)
(serves 4... i doubled the recipe)

Preheat oven to 450 degrees. Wash, core, and cut the tomatoes into halves. Spread the tomatoes, onions, and garlic onto a baking tray. (Add the cherry tomatoes whole). Drizzle with the olive oil & season with salt & pepper. Roast for 20-30 minutes, until caramelized.

Transfer the roasted tomatoes, onions & garlic to a large stockpot. Pour in any roasting liquid from the tray, 3 cups of the chicken broth, the bay leaves, and butter. Bring to a boil, reduce the heat & simmer for 15 to 20 minutes, until liquid has reduced by a third.

Remove & discard bay leaves. Add chopped basil. Puree the soup with an immersion blender until smooth. You can also puree in batches in a regular blender. Return soup to low heat; add the 3/4 cup cream & adjust consistency with remaining chicken broth, if necessary. Season to taste with salt & pepper. Ladle soup into bowls. if you like, garnish each bowl with fresh chopped basil and croutons.

this is an amazing recipe! i promise!

xoxo -e