2 1/2 lb fresh tomatoes; heirloom, cherry, plum
6 cloves garlic; peeled
2 small yellow onions; sliced
1/2 cup extra-virgin olive oil
salt
black pepper; freshly ground
1 quart chicken stock
2 bay leaves
4 tbsp butter
1/2 cup fresh basil leaves
3/4 cup heavy crea

1. Preheat oven to 450F.

2. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Add some whole cherry tomatoes for garnish. Drizzle with 1/2 cup of olive oil and season with salt and pepper.

3. Roast for 20 to 30 minutes, or until caramelized.

4. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot .

5. Add 3 cups of the chicken stock, bay leaves, and butter to the pot. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

6. Wash and dry basil leaves and add to the pot. Use a blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary.

7. Season to taste with salt and freshly ground black pepper.

Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream and serve.