| 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. |
