Preheat oven to 450 degrees F.
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 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. 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.
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|Serving Size: 1 Serving (1835g)|
|Recipe Makes: Servings|
|Calories from Fat: 1798 (82%)|
|Amt Per Serving||% DV|
|Total Fat 199.8g||266 %|
|Saturated Fat 67.9g||340 %|
|Monounsaturated Fat 106g|
|Polyunsanturated Fat 16.9g|
|Cholesterol 273.1mg||84 %|
|Sodium 1922.6mg||66 %|
|Potassium 2471.3mg||65 %|
|Total Carbohydrate 73.8g||22 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 65.3g|
|Protein 33.6g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2184
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