Baked tomato soup

This is my favourite tomato soup recipe. First I will give you an important tip, choose vine ripened, dark red tomatoes with a thin skin to make this soup. Also, using a variety of tomatoes will ensure the perfect taste, flavor and color. 

• 2.2 lbs or 1 kg mixed tomatos
• 1 onion
• 5-6 cloves of garlic
• Fresh thyme, parsley and basil
• 2 bay leaves
• 4 cups of chicken broth
• ½ cup cream (optional)
• 1 tablespoon butter
• Olive oil
• Salt and pepper

Directions:

• Finely chop the onion, cut the garlic and tomatos into large chunks, transfer them to a baking tray.  Add all the herbs except for the bay leaf. Season with salt and pepper and drizzle with olive oil. Bake the vegetables in an oven preheated to 230°C or 450°F until tomatos and onions soften.
• Then transfer it to saucepan, add chicken broth or water and the bay leaves and cook for 5 more minutes.
• Turn off the heat, discard bay leaves and puree with a blender, add cream, if using and a little more olive oil. Rectify the seasoning with salt and pepper. Enjoy. 

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