Creamy baked tomato soup

Ingredients:

• 1.1 kg of tomatoes of different varieties (non-hybrid, plum)
• 0.5 cup cherry tomatoes, for serving (optional)
• 0.5 cups extra-virgin olive oil + extra for drizzling
• 6 cloves of garlic
• 2 small onions, thinly sliced
• 1 liter of chicken broth
• 2 bay leaves
• 4 tablespoons unsalted butter
• 0.5 cup chopped fresh basil
• 3/4 cup heavy cream
• Hot sandwiches with cheese, apples and bacon (optional), for serving, see recipe below

Preparation:

1. Preheat the oven to 450°F (230°C). Halve and core the tomatoes (leave the cherry tomatoes whole). Heat an oven-safe skillet on the stovetop over medium-high heat. Pour in 1/2 cup olive oil, then add all the tomatoes, garlic, and onion to the skillet. Cook, stirring gently, until the garlic is golden brown, about 5 minutes. Season with salt and pepper. Place the skillet in the oven and bake until the tomatoes are golden brown, 20 to 30 minutes.
2. Remove the roasted tomatoes, garlic, and onion from the oven and transfer to a large saucepan (reserve the cherry tomatoes for serving). Add 3 cups of chicken broth, the bay leaf, and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid has reduced by a third, 15-20 minutes. Discard the bay leaf.
3. Add the basil to the pot. Using an immersion blender, puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream, and adjust the consistency, if necessary, with the remaining 1 cup of chicken broth. Season with salt and pepper to taste. Ladle into bowls and top with roasted cherry tomatoes; drizzle with olive oil.
4. Serve the soup with hot sandwiches made with cheese, apples and bacon.
   
   

   Hot sandwiches with cheese, apples and bacon

   
   Spread 4 slices of white bread with Dijon mustard. Top with slices of Cheddar, fried bacon, and thinly sliced ​​Granny Smith apples, then top with 4 slices of bread. Brush the sandwiches with butter and grill in a skillet over medium heat until the cheese is melted and the bread is golden brown, about 3 minutes per side.