Tomato Basil Soup

For a moment there tonight I thought I was eating supper at Turtle Bread in Minneapolis, then I remembered that I was in my own house and I was the cook. On the menu, Tomato Basil Soup with Focaccia bread.

Here's how I made the soup:

I picked about 15 tomatoes from my garden, cleaned, cored, and halved them. I them tossed them in Olive Oil, added a little salt and 2 cloves of garlic and then roasted them in the oven on 400, for 45 minutes.

Then I sauteed one yellow onion with 2 Tblsp of Olive Oil and 1/2 tsp of Red Pepper Flakes. After the onions were cooked I added the roasted tomatoes (juices and all), 4 cups of Chicken Stock, 1 cup fresh basil, 3 cloves of garlic, and 2 bay leaves. I simmered this for about 1 hour. Blended it up, added 1/4 cup cream, a bit more fresh basil.

And then I ate it all up!

The bread comes from, Artisan Bread in 5 Minutes a Day, a great cook book.