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Backyard Garden Roasted Tomato Soup

This recipe was inspired by Chef Tyler Florence's Roasted Tomato Soup recipe that I tweaked and changed until I found a soup that made my family say "Is there any of that delicious Tomato Soup left?" Quantities of the main produce can be changed to create a soup that fits your taste and to make this your families favorite soup too.
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Ingredients Method

Ingredients
  

  • 2½ pounds fresh tomatoes (can be a mix of fresh heirlooms, vine and plum tomatoes)
  • 1 sweet red bell pepper, deseeded and cut into large slices to roast skins.
  • 6 peeled cloves of garlic
  • 1 large sweet onions, sliced
  • 2 large carrots, cubed or cut into slices
  • ¼ cup roasted garlic olive oil to drizzle over onions, garlic and carrots.
  • dash of salt and freshly ground black pepper
  • 1 quart chicken stock
  • 2 bay leaves
  • 2 tbsp butter
  • ½ fresh basil leaves, chopped
  • ½-¾ cup heavy cream
  • 1 tsp onion powder
  • 1 tsp garlic powder

Method
 

  1. Preheat oven to 450 degrees F.
    2. Wash, core and cut the tomatoes into halves, if desired take the time to deseed the tomatoes. Line your largest baking tray with foil. Spread the tomatoes and red peppers on one half and the onion rings with garlic cloves in the center along with the carrots on the other half of the baking tray. (Doing this allows you to remove the onions, garlic and carrots that will roast quicker than the tomatoes and red pepper).
    3. Drizzle with 1/4 cup of roasted garlic olive oil over the onions, garlic and carrots and season with salt and pepper.
    4. Roast for 20 to 30 minutes, or until skins of tomatoes and red pepper is blackened. Keep an eye on your onions, garlic and carrots and remove them first if they start to get too blackened, then return the tomatoes and red pepper to the oven until they're roasted.
    5. When roasted tomatoes and red peppers are removed from the oven allow the tomatoes to cool for a couple of minutes and then pull off the skins. cover the red pepper with a damp paper towel and then remove the skins. Leaving small speckles of charred skin is optional for flavor.
    6. Transfer all roasted vegetables to a large stock pot, add bay leaves and simmer on medium-low for 5 minutes. Add the chicken stock, onion powder, garlic powder and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
    7. Add basil leaves to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Add cream, season to taste with salt and freshly ground black pepper. Simmer on low for 10 minutes.
    Garnish with fresh basil leaves.