Roasted Tomato Basil Soup

10-12 roma tomatoes
8 garlic cloves
6 shallots, sliced
½ cup OLIVE MILL Basil oil
2 cups chicken stock
3 bay leaves
4 T. butter
½ cup fresh basil leaves, chopped
¾ cup heavy cream

Preheat oven to 450.  Wash, core and cut the tomatoes into halves.  Spread the tomatoes, garlic and shallots onto a baking tray.  Drizzle with ½ cup of olive oil and season with salt and pepper.  Roast for 20-30 minutes, or until caramelized.  Take off the tomato skins and discard.  Transfer your veggies to a large stock pot.  Add ¾ of the chicken stock, bay leaves and butter.  Bring to a boil, reduce heat, simmer for 15 minutes.  Wash and dry basil leaves and add to pot.  Return soup to low heat add cream.  Serve in bowl and garnish with fresh basil.

Basil Extra Virgin Olive Oil

As sampled in our Geneva and Galena locations - This is our #1 seller!!!