Roasted Tomato Soup and Cheese Crostini

INGREDIENTS
2.5 lbs tomatoes (mix heirloom, vine, cherry and plum)
6 cloves garlic, peeled
2 small yellow oninos, sliced
1 small bunch vine cherry tomatoes for garnish, optional
1/2 C EVOO
S&P
1 quart (4 C) chicken stock
2 bay leaves
4 Tbsp butter
1/2 C chopped fresh basil leaves, optional
3/4 C heavy cream, optional

6 sourdough baguette slices
3 Tbsp EVOO
1 1/2 C grated cheese (mix cheddar and parmesan)
S&P

DIRECTIONS
Preheat oven to 450F

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Meanwhile, turn oven temperature down to 350F. Brush baguette slices lightly with olive oil both sides and place them on the baking sheet used for the tomatoes. Sprinkle with S&P and top with cheese mixture. You may need to lower oven rack to ensure the cheese will not burn. Place in the oven for 7-10 minutes until baguette slices are crispy and cheese is melted.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.