Ingredients

The following ingredients have 4 Servings
  • 4 cups  fresh tomatoes (cut in half)
  • 2 onions (peeled and quartered)
  • 1 head of garlic (with the top sliced off)
  • 1/4 cup olive oil
  • 4 cups vegetable stock (low sodium)
  • 1 28 oz 796 ml can Italian plum tomatoes, with juice, no salt added
  • 3  cups chopped fresh basil (plus more for garnish)
  • Salt & Freshly ground pepper

Instruction

  • Preheat oven to 400°.
  • Cut tomatoes in half
  • Toss tomatoes & quartered onions In olive oil and spread in one layer over a baking sheet ( you will probably need two)
  • Cut the top off of a head of garlic, drizzle with a little of the oil, and put it onto one of the baking sheets
  • Roast everything for about 30 minutes
  • Put vegetable stock, canned tomatoes, roasted tomatoes and onions, along with their juices, in a large pot
  • Squeeze out the roasted garlic into the soup
  • Use an immersion blender to puree right in the pot, or, transfer in batches to a blender or food processor, remembering to open the steam vent.
  • Bring to a boil, then reduce heat and simmer for 10-15 minutes
  • Add chopped fresh basil, and salt and pepper to taste. Garnish with more fresh basil.