Chilled Fresh Tomato Soup - cooking recipe

Ingredients
    6 large tomatoes, 3 1/2 lb.
    1 medium onion, peeled and halved
    2 Tbsp. extra virgin olive oil
    2 cloves garlic, minced
    1 c. chicken broth
    1/2 tsp. salt
    1/4 c. heavy cream
    1 c. lightly packed fresh basil leaves
    1/2 c. extra virgin olive oil
Preparation
    Wash tomatoes, place on cookie sheet.
    Add onion halves. Roast in preheated 400\u00b0 oven 20 to 30 minutes.
    Cool.
    Transfer tomatoes to bowl, catching juices.\tSlip off skins. Reserve juice. In 2 batches, puree tomatoes and onions in food processor until very smooth.
    Heat 2 tablespoons olive oil in heavy soup kettle. Saute garlic until soft; add pureed tomatoes and juice.
    Stir in broth and salt.
    Bring to a simmer for 15 minutes, uncovered. Remove from heat, stir in cream.
    Chill.
    In food processor, puree basil and 1/2 cup olive oil.
    Serve with basil puree drizzled over each bowl of soup.\tPretty and delicious!

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