Ingredients (8 servings)

1. 2 large Tomatoes

2. 1 Yellow Onion

3. 1 head Garlic

4. 24oz canned Tomato (whole, diced, pureed, etc.)

5. 4 cups Vegetable Broth

6. Olive Oil

7. Salt & Pepper

8. Fresh Basil

Let’s Make It!

1. Pre-heat oven to 400 degrees

2. Wash tomatoes and quarter. Peel and quarter onion. Cut the top only of the garlic, exposing the cloves.

3. Place tomatoes, onion, and garlic in large roasting dish, give a healthy drizzle of olive oil and a splash of salt.

4. Roast veggies for 30-45 minutes. Tomatoes should be soft, onion cooked and lightly blackened, garlic should be soft.

5. Once veggies are done, place a large pot on the stove, add stock and canned tomatoes. Peel garlic and add to pot, along with the oven roasted veggies (I add the juices as well). If you don’t have an immersion blender, place all ingredients into a blender and blend until smooth.

6. Using an immersion blender, blend all ingredients together. Turn on heat to medium and allow to boil, taste, add desired salt & pepper, reduce heat and let simmer for 10- 15 minutes.

7. Once done, spoon into bowls, slice fresh basil and top soup. Cheese could also be added.

8. Enjoy!

   I like to make a grilled cheese with this soup, its great for dipping and compliments the flavor so well. Cut strips of the grilled cheese for dipping stick for kids :)