Chilled Roasted Tomato Soup

Directions

1. Preheat Oven to 450 degrees
2. Cut ripe tomatoes into 8 pieces and spread on an oiled jelly roll pan. Add whole, peeled garlic cloves
3. Drizzle olive oil over tomatoes and whole garlic cloves and toss with kosher salt and fresh cracked pepper
4. Roast for 25 minutes until tomatoes and garlic are soft. Let cool. Do not pour off the juice in the pan.
5. Heat about 4 Tblsp of olive oil in a large pot. Saute two medium chopped onions until soft and lucent.
6. Pull out the roasted garlic from the tomatoes. Chop and add to onions.
7. Add red pepper flakes.
8. Add 28 ounce can of tomato puree, 3 Cups whole basil leaves, the roasted tomatoes and juice, Italian Seasoning and Thyme.
9. Mix 1 Tsp. chicken bouillon with water. I use the tomato puree can to mix the water and chicken bouillon base. Add to the pot.
10. Once it's brought to a small boil, turn heat down and simmer for at least 45 minutes.
11. IMPORTANT. Let cool before blending the tomatoes.
12. I use an immersion blender but a food processor or blender works equally well. Remove 1/2 and set aside to use as a nice cool soup.
13. I use the remainder to add the cream while continuing to blend.
14. Salt and pepper to taste.
15. Suggestions for a garnish...shredded fresh basil leaves, sour cream, or gorgonzola chunks. This makes for a great soup, hot or cold as well as an excellent sauce for pasta.