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1
Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole).
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2
Heat a flameproof roasting pan over medium-high heat.
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3
Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan.
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4
Cook, stirring gently, until the garlic is browned, about 5 minutes.
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5
Season with salt and pepper.
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6
Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes.
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7
Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish).
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8
Add 3 cups chicken stock, the bay leaves and butter.
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9
Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes.
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10
Remove the bay leaves.
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11
Add the basil to the pot.
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12
Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot).
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13
Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary.
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14
Season with salt and pepper.
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15
Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.
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16
Serve with Grilled Cheese with Apple and Bacon.
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17
Photograph by Ryan Liebe
