Roasted Tomato Soup

2 ½ pounds assorted tomatoes (heirloom, vine and plum) - I use about 4 ½ pounds that end up being about 3 ½ pounds after coring.

½ cup cherry tomatoes, for garnish (optional)

½ cup extra-virgin olive oil, plus more for drizzling

6 cloves garlic

1 lg onion, coarsely sliced

Kosher salt and freshly ground pepper

1 quart chicken stock

2 bay leaves

4 tablespoons unsalted butter

½ cup chopped fresh basil

¾ cup heavy cream (opt)

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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