2 ½lbsfresh tomatoes, sliced in half (cherry or grape)
8garlic cloves, peeled and left whole
salt and freshly ground black pepper
2smallyellow onions, sliced thin
3-4cupschicken or vegetable broth
1cupfresh basil (1 oz or 28 grams)
Preheat oven to 425°F. Spread tomatoes and garlic evenly on baking sheet. Toss with olive oil, salt and pepper - making sure to keep the tomatoes skin side down. Roast for 35-40 minutes or until tomatoes are starting to caramelize.
Heat butter in large stock pot or Dutch oven over medium heat. Add onions and cook for 5-7 minutes or until they are starting to become translucent.
Add tomatoes, garlic and any remaining juice from pan to pot. Stir in 3 cups chicken broth and bring to boil. Reduce heat and simmer for 20 minutes.
Add basil and cook for 30 seconds. Use an immersion blender to puree the soup. You can also place in blender in small batches.
Stir in cream and adjust for seasoning. If you want thinner, add more chicken stock. Serve warm with some fresh Parmesan cheese if desired.
Make sure the tomatoes are facing skin side down which allows them to caramelize.
Use quality low-sodium chicken or vegetable broth. Remember a lot of the flavor will come from the broth.
Use an immersion blender to puree the tomatoes, onions and garlic. It is much easier than adding to the blender in batches.
Do not skip on adding the cream as it adds richness and mouthfeel you wouldn't get otherwise. If you don't want to use cream, you could try coconut milk.