1 1/4 lbs, tomatoes (mix of varieties – I used regular and grape because that’s all I had)
1 small onion
1/4 cup olive oil
Salt and pepper
14 oz (around 1 1/2 cup) chicken broth
1 bay leaf
2 Tbsp butter
1/4 cup chopped basil leaves
Cream

Cut tomatoes and onion in half, sprinkle with olive oil and salt and pepper, and roast at 450 degrees for 20 minutes. Roughly cut the onion and put it, the tomatoes, broth, bay leaf and butter in saucepan and simmer for 15 minutes. Add basil. Blend all of it together in a blender until smooth. Pour back into pan, add cream to desired taste and consistency (I used whole milk, and only a glug).

This is delicious and makes about 3 or 4 servings or so depending on how big your bowl is. I never thought I’d like tomato soup, but this stuff is wonderful. It’s definitely not the kind you get out of a can!