Roasted Tomato Soup

There is nothing more comforting than a yummy tomato soup paired with a grilled cheese sandwich. This aromatic, vegan, roasted soup is incredibly easy to make and full of fresh, locally grown ingredients. Delicious by itself or with a good old fashioned grilled cheese, this soup is perfect for a chilly night.

Ingredients

2-3 tbs olive oil
8 tomatoes cut into fours
1 yellow onion sliced
8 cloves of garlic halved
2-3 tsp of salt and pepper to taste
2 tsp dried oregano
1/2 cup chopped fresh basil
1 14.5 oz can of chopped tomatoes
2 cups vegetable broth
1 bullion vegetable cube
1 tbs agave syrup or honey
1/4 tsp crushed red pepper

Heat oven to 425 degrees. Place tomatoes, onion, and garlic on a large baking sheet and drizzle with olive oil, salt, pepper, and oregano. Put into the oven for about 55 minutes.

After vegetables have roasted thoroughly pour them into a large stock pot. Add canned tomatoes, basil, vegetable broth and bullion cube. Use an emersion blender or regular blender to blend all ingredients together. Once all ingredients are blended together bring to boil in the stock pot and add agave syrup and red pepper. Once soup is boiling reduce to simmer on low for about ten minutes until all ingredients have come together. Then it is ready to serve.

yields 6-8 servings