Roasted Tomato Basil Soup
10-12 roma tomatoes
8 garlic cloves
6 shallots, sliced
½ cup OLIVE MILL Basil oil
2 cups chicken stock
3 bay leaves
4 T. butter
½ cup fresh basil leaves, chopped
¾ cup heavy cream
Preheat oven to 450. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic and shallots onto a baking tray. Drizzle with ½ cup of olive oil and season with salt and pepper. Roast for 20-30 minutes, or until caramelized. Take off the tomato skins and discard. Transfer your veggies to a large stock pot. Add ¾ of the chicken stock, bay leaves and butter. Bring to a boil, reduce heat, simmer for 15 minutes. Wash and dry basil leaves and add to pot. Return soup to low heat add cream. Serve in bowl and garnish with fresh basil.
