Roasted Tomato Soup

This soup is so yummy! We loved it, kids loved it, even my 2 year old asked for 3rds! I was given 2 grocery bags full of ripe tomatoes from my friend.  I made 8 pints of salsa plus this awesome soup for dinner.  I didn't get any tomatoes planted this year, (I had a baby instead :) Yay for friends' gardens!

2 1/2 lbs Fresh Ripe Tomatoes cored and halved (or quartered if large)
6 Garlic Cloves peeled and left whole
1 large Yellow Onion sliced thin
Olive Oil
Salt
Pepper
2 T Butter
2 T Flour
2 Bay Leaves
1 tsp Dried Basil
3 C Chicken Broth
2 T Sugar
2/3 C Half and Half

Preheat oven to 450. Spread tomatoes, garlic, and onions on cookie sheet (I needed 2 sheets).  Drizzle with olive oil and toss to coat.  Sprinkle with salt and pepper.  Roast in oven for about 25 minutes or until soft and caramelized.  During the last 5 minutes of roasting melt butter in soup pot then stir in flour.  Add bay leaves and basil and let cook for a minute or so.  Whisk in chicken broth.  Remove veggies from the oven and add to soup pot along with any accumulated juices on your cookie sheets.  Add sugar.  Let simmer uncovered for 10 - 15 minutes.  Remove bay leaves.  Puree in blender in 2 batches or with an immersion blender.  (Just remember to remove the insert from your blender lid and cover with a towel so you don't have an explosion!)  Return to soup pot and add half and half.  Salt and pepper to taste (I didn't need to add any more). Enjoy!