Roasted Tomato Soup (4 servings)

• 3 lbs plum tomatoes
• 8 garlic cloves, peeled
• 1 medium onion, cut into quarters
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• salt and pepper
• 3 tablespoons chopped fresh parsley
• 1 tablespoon fresh chopped thyme
• 1 tablespoon fresh chopped oregano
• 1 to 2 cups chicken broth

for topping:

1/4 cup shredded parmigiano reggiano, 1/4 cup fresh shredded basil

-Preheat your oven to 425 degrees fahrenheit.

-Core the tomatoes and slice them in half lengthwise.

-Place tomato halves, onion quarters and garlic cloves onto a baking sheet. Drizzle with the oil and

vinegar. Season with salt and pepper. Toss with your fingers until all are coated, turning the

tomato halves face-down.

-Roast in your oven for 20 minutes; stir. Roast an additional 20 minutes. Allow to cool enough

to handle.

-Optional: When the tomatoes have cooled, remove the skin (it should lift off easily).

-Transfer half of the roasted tomato mixture into a blender. Add enough chicken broth (1/2 to 1

cup) to make it easy to puree.

-Pour the puree into a (6 to 8 quart) soup pot and puree the remaining roasted tomatoes (along

with any roasting pan juices), adding chicken broth as needed, then pour into the soup pot.

-Add spices to pot and bring to a boil, then reduce to a simmer. Simmer for 15 to 20 minutes on

low, stirring occasionally, until desired consistency is achieved.

-Serve topped with shredded parm and fresh basil.