Roasted Tomato soup

Ingredients

• 3 pounds fresh tomatoes (about 4 cups, halved)
• 6 cloves garlic, peeled
• 2 small yellow onions, quartered
• ¼ cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 3 cups vegetable stock
• 2 bay leaves
• Handful of chopped fresh basil or cilantro (coriander) for garnish (optional)

Directions

1. Preheat oven to 450F/230C.
2. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with ¼ cup of olive oil and season with salt and pepper. Roast for 30-35 minutes, or until caramelized.
3. Remove roasted tomatoes, garlic and onion from the oven and transfer along with any roasting juices into a large stock pot. Add 3 cups of the vegetable stock and bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes or until liquid has reduced by a third. Discard bay leaves.
4. Use a blender to purée the soup until smooth. Season to taste with salt and freshly ground black pepper. If freezing, let soup cool before transferring to freezer-safe containers
5. Garnish in bowl with chopped fresh basil or cilantro.