Fresh Tomato soup

Ingredients:

2 lbs of Fresh Tomatoes, quartered

5-6 Green onion whites

5-6 Cloves of Garlic, peeled

1 tsp of dried basil cup of Fresh Basil, stems included

1 tsp of Sugar

1 tsp of Dried Oregano

2 Tbsp of Olive Oil

1 cup of Vegetable/chicken Stock

Salt and Pepper, to taste 

Process 

1.     Preheat the oven to 450 degrees.

2.      In a baking dish, add all your ingredients except the vegetable stock, toss all together to make sure the oil has coated all of the veggies.

3.      Roast the tomatoes for about 45 minutes.

4.     Once the tomatoes are roasted, place your mixture in a blender and puree until smooth.

5.     Strain the mixture to get rid of the tomato skin.

6.        Place the mixture in a saucepan, add the stock (add as much as you would like, it’s up to you how thin you like your soup), bring to a boil and let it simmer for about 5 minutes.

 

Serve hot with croutons and cheese toast.