roasted tomato soup

When Ontario tomatoes were in season, I made this roasted tomato soup on the regular. It's really easy to throw together, tastes even better on the second day, and is the best when paired with a gooey grilled cheese. 

5 large plum tomatoes or vine tomatoes, halved
1 package of grape tomatoes
5 cloves of garlic
2 medium sized onions, halved
4 C chicken stock
2 bay leaves
3 tbsp olive oil
1 tsp fennel seeds
salt & pepper
4-5 fresh basil leaves (optional)

1. Heat oven to 425 degrees. Place all the tomatoes, garlic and onions on a baking tray and toss with olive oil and salt and pepper. Roast for 30 minutes, or until everything starts to blister and caramelize.

2. Place all of the roasted vegetables into a pot and add chicken stock, bay leaves and fennel seeds. Bring to a boil, then lower heat to medium and cook until liquid reduces by a third. Remove bay leaves.

3. Add basil if using, then puree everything in a blender or by using an immersion blender, until smooth. Return soup to low heat and season to taste. If you find your soup to be too acidic, a tablespoon of honey will balance things out. If your soup is too thick, just add more chicken stock. If you want to get fancy and get rid of any seeds or skin, you can strain the soup through a sieve before serving.