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

Pureeing the tomato soup

1. Scrape all the oven roasted tomatoes, onions, garlic and olive oil into the food processor.
2. Puree the mixture until it is of a chunky consistency.
3. If you are making a single batch they all should fit in one food processor.
4. If doing a double batch, puree in batches.
5. Put your tomato/onion pure in a largish stock pot and add your bay leaves, butter and stock.
6. 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.
7. Remove the bay leaves.
8. For a smoother soup, use an immersion blender to further puree the soup for a silky texture.
9. 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.