• Wash and core the tomatoes. Cut the tomatoes in half from side to side and remove the seeds.
• Roughly chop your onions. Try and keep them about the same size so they all cook at the same speed.
• Place tomatoes on one half of the sheet pan cut side up.
• Spread your onions and garlic out in a single layer on your sheet pan/cookie sheet.
• Drizzle with olive oil.
• Sprinkle with salt and pepper.
• Roast in a 450* oven for 40 minutes.

Pureeing the tomato soup

• Scrape all the oven roasted tomatoes, onions, garlic and olive oil into the food processor.
• Puree the mixture until it is of a chunky consistency.
• If you are making a single batch they all should fit in one food processor.
• If doing a double batch, puree in batches.
• Put your tomato/onion pure in a largish stock pot and add your bay leaves, butter and stock.
• Bring to a boil and reduce by 25%. The soup will get thicker and more concentrated in flavor. If you would like it thicker just reduce it more.
• Remove the bay leaves.
• For a smoother soup, use an immersion blender to further puree the soup for a silky texture.
• Lower the heat and stir in your cream and basil. The picture below is without cream and basil. My husband does not appreciate the basil and I can do without the cream. Personally, I LOVE it with both. I hope you enjoy this as much as I do.