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Roasted tomato soup
I've been getting into this a lot lately, with all the fresh tomatoes from the gardens going on.
Cut up tomatoes in quarters, put in an oven proof pan, drizzle olive oil and balsamic vinegar all over them, salt and pepper them, and broil them until they are dark red and withered (not burnt), turning them as needed.
In your soup pot, sauté 1 chopped onion in olive oil until soft and translucent. Add 1 clove of garlic, chopped, sauté until light brown. Add about 1 cup of fresh basil leaves, or about 3 tablespoons dried basil, sauté for about 1 minute, add tomatoes (with all the juices from the pan) and a cup or two of stock (chicken or vegetable). Add some red wine and bring to a boil. At a boil, blend it in a blender or with a stick blender. Add a 1 or 2 tablespoons of heavy cream, stir to blend.
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