2½ pounds fresh tomatoes (Heirlooms or vine-ripened)
6 cloves garlic, peeled
1 medium yellow onion, sliced
½ cup extra virgin olive oil
Salt and freshly ground black pepper
1 quart vegetable or chicken stock
Pinch red pepper flakes
2 bay leaves
4 tablespoons unsalted butter
½ cup chopped fresh basil
¾ cup heavy cream, optional
Heat oven to 450ºF. Wash and core the tomatoes. Cut in half and place on a rimmed baking sheet. Add garlic and onions and drizzle with olive oil. Season with salt and pepper. Roast until caramelized, about 20-30 minutes.
Transfer roasted tomatoes, garlic and onion to a Dutch oven or stock pot. Add 3 cups of stock, red pepper flakes, bay leaves and butter. Bring tomato mixture to a boil, then reduce heat and simmer until liquid has reduced by a third, about 15-20 minutes.
Add bay leaves and remove soup from heat. Transfer mixture to a blender and puree in batches until smooth. Alternately, use an immersion blender.
Return soup to low heat. If desired, add cream and adjust consistency with remaining stock. Season to taste with salt and pepper. Serve garnished with croutons or fresh basil, if desired.