Roasted Garlic Tomato Soup

You can even use this soup as a homemade pasta sauce on top of roasted spaghetti squash by adding less liquid.

Ingredients

• 3 lbs (1.4kgs) of ripe tomatoes
• 1 whole garlic bulb
• 1 – 2 tbsp olive or coconut oil
• 1 brown onion, chopped finely
• 4 tbsp tomato paste
• 4 cups (1 L) vegetable broth or stock
• sea salt and pepper, to taste
• 1 bunch of fresh basil, chopped

Roasted Garlic Tomato Soup

1. Preheat oven to 400 F (200 C).
2. Slice tomatoes in half and drizzle with oil, salt and pepper on a baking tray.
3. Break the garlic bulb into cloves and place on the same baking tray with skins still on. Bake the tomatoes and garlic for 45 minutes.
4. While the tomatoes are cooking, over a low-moderate heat, saute the onions until they are translucent. Add the tomato paste and stir for 2 minutes then add the vegetable stock and simmer gently. Add salt and pepper to taste.
5. Once the tomatoes are cooked, allow to cool and chop them up for a chunky consistency OR add them whole to the saute pan with the stock and use a stick blender to smash up.
6. Squeeze the garlic cloves so a paste comes out of them into the soup and stir well.
7. Add the fresh basil and serve warm.