Tomato Soup

Instructions

1. Cut the tomatoes in half and roast in the oven at 400 for about 45 min - 1 hour

2. Roughly chop onions and garlic

3. In a dutch oven: add olive oil and cook onions until translucent

4. Then add garlic, can of tomatoes, basil, chicken stock, roasted tomatoes + all the juices from the baking sheet

5. Let everything simmer for about an hour

6. Blend in batches or use an immersion blender + serve hot or cold

Ingredients

3 lbs ripe tomatoes (I usually use heirloom or plum)

olive oil

2 yellow onions

3 cloves of garlic

1 28 oz can of plum tomatoes

2 cups fresh basil

4 cups chicken stock (my recipe or I also love iO chicken stock for this soup)