Creamy Tomato Soup
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- 2 1/2 pounds fresh tomatoes (use a mix of heirlooms, cherry, vine and plum tomatoes)
- 6 cloves garlic, peeled
- 2 small yellow onions, sliced
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- 1 quart chicken stock
- 2 bay leaves
- 4 tablespoons GFCFSF margarine (*if you don’t have Earth Balance Soy-Free margarine, then omit.)
- 1/2 cup chopped fresh basil leaves, optional
- 3/4 cup MimicCreme or Cashew Cream
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. 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 margarine. 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.