Tomato Soup

- Preheat oven to 450 degrees. - Wash, core and cut tomatoes into halves. - Spread tomatoes, garlic cloves, and onion slices onto baking sheet. Drizzle with 1/4 cup olive oil and salt and pepper. - Roast for 30 minutes, or until caramelized. - Remove roasted tomatoes, garlic, and onion from the oven and transfer to a large stock pot. - Add bay leaves, butter, , chili flakes, and 3/4 of the chicken stock. - Bring to a boil, then reduce heat. Simmer for 20-30 minutes, or until liquid has reduced by a third. - Wash and dry basil leaves and add to the pot. - Use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, then transfer the soup, a portion at a time, to a blender and puree. - Return soup to low heat, add cream, and adjust consistency with remaining chicken stock, if necessary. - Season to taste with salt and pepper.