Roasted Tomato Basil Soup

4 lbs Tomatoes

2 Red Peppers
1/2 Large Red Onion
Olive Oil
3-5 Garlic cloves
3 cans Chicken broth
2 Bay leaves
1/2 c fresh basil
cream to taste (I use about 1/2 of a big box of cream)
Blanch* tomatoes in a sauce pan. Remove skins. Cut tomatoes in quarters and remove seeds. Place on cookie sheet with 3 skinned garlic cloves. Drizzle with olive oil and salt and pepper. Bake at 450 for 1 hour.
Cut peppers and onion into wedges (discard pepper seeds). Place on cookie sheet with 2 skinned garlic cloves. I use my 1/2 size cookie sheet. Drizzle with olive oil and salt and pepper. Bake at 450 for 3o minutes.
Pour chicken broth in a large pot. Add cooked veggies and bay leaves. Bring to boil, then reduce heat to low and simmer for 30 minutes. Remove bay leaves. Wash and place whole basil leaves in 1/2 c measuring cup until filled. Scoop mixture out of pot and place in blender. Add about 1/4 c basil and 1/2 of cream. Blend until desired texture, pour into serving dish or crock pot. Repeat a second or third time until all soup is made.

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