Roasted Tomato Soup

This recipe for Roasted Tomato Soup comes from the Food Network's Tyler Florence. It's the perfect soup to warm you up on a cold Winter day, and it's very easy to make.

Start with a variety of tomatoes, I like to use a mix of cherry, grape, roma, and heirloom.

Halve each tomato and remove the core, then place them on a baking tray along with slices of onion and whole garlic cloves. The grape tomatoes can be roasted whole. Roast for 30 minutes at 450 F. 

Here's what everything looks like after roasting.

Then, add all of the vegetables to a saucepan of chicken or vegetable stock, which has already been simmering. Add 1-2 bay leaves, and simmer for 20 minutes. 

After 20 minutes, remove the bay leaves and blend the soup. The recipe recommends adding cream to the soup, but I find that it tastes creamy enough without the cream, so I don't add any. 

Here's the finished product. It goes really well with a grilled cheese sandwich, or a Cheddar Buttermilk Biscuit.