Roasted Garlic and Tomato Soup


2-3 lbs. ripe medium tomatoes

8 cloves of garlic

3 shallots

2 sprigs fresh rosemary

1 tablespoon fresh thyme

1/2 cup olive oil

4 cups chicken stock

1/4 cup balsamic vinegar

2 tsp. chopped fresh basil

1/2 tsp. black pepper

salt, to taste

goat cheese for garnish

Preheat oven to 400 degrees. Lined a baking sheet with foil.

Place the tomatoes, garlic, shallots, rosemary, and thyme on the lined baking sheet. Cover with olive oil. Bake the tomatoes until they begin to brown. Using a slotted spoon , transfer the mixture to a stock pot and add half the liquid from the baking sheet. Add the chicken stock and simmer until the tomatoes and stock are reduced by one third. Add the vinegar , basil, pepper and salt and simmer for 10 minutes. Using a stick blender , process until smooth.. Strain soup through sieve. Serve  hot and garnish with goat cheese.

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