Roasted Tomato Basil Soup

Ingredients

• 5 large whole tomatoes
• 2 cups chicken stock
• 4 cloves garlic
• 2 medium onions
• 2 tbsps olive oil
• 20 basil leaves

Directions

1. Preheat oven to 400° F (200° C).
2. Quarter tomatoes, remove seeds and place skin side down in a lightly-oiled pan. Roast in the oven until they're soft, maybe 45 minutes. A little bit of browning is good, but not too much.
3. When the tomatoes are almost ready to come out, chop onions. Mince garlic. Sauté onions and garlic in olive oil until the onions are translucent.
4. Chop the basil, reserving a few leaves for garnish. Add the rest of the ingredients to the onions and garlic. Simmer for about ten minutes to allow the flavors to blend.
5. Puree with a hand blender. If you'd like a smoother soup you can strain it.
6. Season to taste. Serve with a garnish of basil leaves.
7. Note: this is a fabulous "canvas" recipe that can be altered as the mood strikes by adding various herbs and spices. For a fancier presentation you could add a dollop or swirl of creme fraiche or sour cream before serving. If you're sodium-conscious, use low-sodium stock. If you prefer a vegetarian version, use vegetable stock instead.