Roasted Tomato Basil Soup

I have to start of by admitting that I have always hated tomato soup.  Yes, I hate tomato soup, which is a serious testament to this recipe. Growing up my dad always loved Campbell's Tomato Soup and for some reason I always wanted to like it but every time I would try it I was so bummed.  But awhile back I had a serious basil plant that needed some pruning and a bunch of fresh tomatoes from our CSA basket so when my friend from Harding posted this recipe on her blog, Pretty/Hungry, I thought I'd give it a try! And I'm so glad I did! It's a great meal for cold winter days but also perfect for those Farmer's Market tomatoes in the summer! Or really just whenever you want a healthy, comforting soup!

Roasted Tomato Basil Soup-
12 tomatoes (I've used a bunch of different types of red tomatoes and they all turn out great!)
15 or so leaves of basil
2 Tbsp tomato paste
a pinch of sugar
4-6 cloves of garlic (if you don't like garlic as much as we do, you can use less)
1 Tbsp butter
a small onion
2 quarts of chicken broth
olive oil
1/2 cp heavy whipping cream
salt and pepper

Start by slicing your tomatoes in half.  Carissa suggests slicing them through the side of the tomato, not top to bottom, which is a great tip!  Gently squeeze out the seeds and tomato guts.  Place all of the tomatoes on a baking sheet, lined with foil along with your garlic and about 10 basil leaves. Toss it with 2-3 Tbsp of olive oil and roast it at 415 for 20 minutes.

While you're waiting on the roasting tomatoes, chop your onions and about 5 more basil leaves. On medium heat melt your butter and a tablespoon of olive oil in a large pot and saute your onion.  Once your tomatoes are done, dump the entire pan of tomatoes, garlic, basil and all the juices into your pot with the onions. YUM! Add the chicken broth, chopped basil and tomato paste.  Allow this to boil for 30-45 minutes.  Naturally you are losing liquid but if it's getting to0 low put a lid on your pot to keep the moisture in.  Good things are happening in there!

Using an immersion blender, blend all of the goodness in the pot so that it's smooth and not too chunky, unless, of course, you like chunky tomato soup...

Lastly, add the cream! I guess if you're not into cream you can leave it out but I don't recommend it!

I usually top mine with some shaved parmesan cheese and basil, and if I'm feeling really fancy I'll make some garlic croutons to go on top! This soup is also pretty scrumptious paired with a grilled cheese, if I do say so myself! But you can eat it however you want, but I do highly recommend you try it! You won't be disappointed in this tomato soup!