Roasted Tomato Soup

Source: Tyler Florence, Food Network
adapted by

3 pounds fresh tomatoes (mix of any kind you like, heirlooms are great)
6 cloves garlic, peeled
1 large onion, sliced
1/2 cup extra-virgin olive oil
salt and freshly ground black pepper
1 1/2 quarts chicken stock
2 bay leaves
4 tablespoons butter
plain fat-free Greek yogurt (optional)
chopped chives or basil (optional)
olive oil (optional)
croutons (optional)

Preheat oven to 350 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 45 - 60 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.

Use an immersion blender to puree the soup until smooth. Return soup to low heat and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.Top with a dollop of Greek yogurt and a sprinkle of chopped chives. Top with croutons, drizzle with a bit of olive and serve.