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Ingredients

  • 1 lb. Tomatoes, fresh from the farmer's market
  • 1 Onion, chopped
  • 4 Garlic cloves, whole
  • 1 Box Vegetable Stock or Broth

Instructions

  1. Turn oven to 450 degrees.

  2. Cut tomatoes, place on a baking sheet. Add onion and garlic. Drizzle with olive oil, salt and peper.

  3. Roast for 20 minutes.

  4. Remove from oven. Scoop into a soup pan.

  5. Add vegetable broth.

  6. Simmer for 2 hours on low heat.

  7. Use immerson blender to mix all ingredients. If you don't have one use a blender.

  8. If you use a blender, put mixture back into soup pot. Turn oven to medium heat and reduce until thick.

  9. Optional ingredients: 1/4 cup heavy cream, basil leaves. Serve with a grilled cheese or salad.

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