2 1/2 pounds fresh tomatoes (mix of fresh cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 cups water
2 bay leaves
2 tablespoons butter
1/2 cup chopped fresh basil leaves (optional)
1/2 cup heavy cream
1 maggi chicken cube (optional)
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 1/4 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. Add water, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth, (or pour the soup into a regular blender). Return soup to low heat, add cream. Season to taste with salt and freshly ground black pepper.