baby it's cold outside

Considering is -25 (with the windchill) in Chicago today,
I thought I'd share a nice, warm-up your insides, tomato soup.

This is my all time favorite. Trust me when I say, YUM!

roasted tomato soup with fresh basil

(via my life in food)

2-1/2 pounds fresh tomatoes 

(mix of heirlooms, cherry, vine, & plum tomatoes)

2 small yellow onions, cut into wedges

6 garlic cloves, peeled

1/2 cup extra-virgin olive oil

Kosher salt & freshly ground pepper

4 cups chicken broth

2 bay leaves

4 tablespoons unsalted butter

1/2 cup chopped fresh basil leaves

3/4 cup heavy whipping cream

1 cup croutons (optional)

(The above ingredients serve 4... I doubled the recipe)

Preheat oven to 450 degrees. Wash, core, and cut the tomatoes into halves. Spread the tomatoes, onions, and garlic onto 1 or 2 sheet pans (add the cherry tomatoes whole). Drizzle with the olive oil & season with salt & pepper. Roast for 20-30 minutes, or until caramelized.

Transfer the roasted tomatoes, onions & garlic to a large stockpot. Pour in any roasting liquid from the sheet pans, 3 cups of the chicken broth, the bay leaves, & butter. Bring to a boil, reduce the heat & simmer for 15 to 20 minutes, until liquid has reduced by a third.

Remove & discard bay leaves. Add chopped basil. Puree the soup with an immersion blender until smooth. You can also puree in batches in a regular blender. Return soup to low heat; add the 3/4 cup cream & adjust consistency with remaining chicken broth, if necessary. Season to taste with salt & pepper. Ladle soup into bowls. If you like, garnish each bowl with fresh chopped basil and croutons.

ENJOY & STAY WARM!
XO - ERIN