*tweaked & taken from a recipe by Tyler Florence
2 lbs of tomatoes (i love the use the campari tomatoes from Costco)
4 cloves garlic (large)
1 yellow onion (medium size)
extra virgin olive oil
1 quart chicken stock
2 bay leaves
4 tbl butter
fresh basil leaves (optional)
Preheat oven to 450 degrees
Wash, Core (cut out centers), and cut tomatoes in half. Chop onion. Spread tomatoes, onion, and garlic cloves onto baking sheet. Drizzle olive oil & sprinkle salt & pepper over all. Bake in oven for 25 minutes.
Remove pan from oven and add veggies to a large stove pot. Add chicken stock, butter, & bay leaves. Simmer for 15-20 minutes. Remove Bay leaves.
Add contents of pot to a blender. Make sure to blend soup in small batch's because liquids expand when they are hot and you don't want your dinner to end up all over you & your kitchen. Add blended soup back to pot, season & serve with bread. (add chopped basil leaves as a soup garnish)