Creamy Tomato Soup
6 large tomatoes, any kind
1 large onion, sliced
5 cloves of garlic, peeled
2 tbsp of olive oil
salt and pepper
1 bay leaf
2 cups of chicken stock
1 heaping tbsp of butter
handful of fresh basil leaves, plus extra for garnishing
1 cup of light cream (5 % MF)
garlic croutons for garnishing
Step 1: Preheat the oven to 450F. Cut the tomatoes in half and scoop out the insides. Place the tomatoes, sliced onion and whole garlic cloves in a roasting pan. Drizzle over the olive oil and season with salt and pepper. Roast in the oven for 25 minutes.
Step 2: Place all the contents of the pan into a sauce pot and add the bay leaf, chicken stock and butter. Bring to a boil then reduce the heat to a simmer. Allow the soup to cook for another 25 minutes.
Step 3: Give the basil a rough chop and add to the pot. Puree the soup with either an immersion blender, or in batches in a food processor or blender. Pureeing the soup in batches is a must! Can't add it all at once.
Step 4: Return the pureed soup to the pot and add the cream. Let the soup cook for a few minutes, allowing the cream to cook into the soup.
Step 5: Garnish the soup with garlic croutons and a little bit of chopped basil.