Roasted Tomato Soup
4-6 Large Tomatoes
4-5 Cloves Fresh Garlic
About 2-3 Tablespoons shredded fresh basil leaves
1/2 Cup Stock or water
Preheat oven to 400°F.
Spray a large baking sheet with cooking spray.
Slice the tomatoes about 1 centimeter thick, and arrange on the baking sheet. Peel the garlic and place on the sheet with the tomatoes.
Lightly season with salt and drizzle with olive oil. If you want you can turn and toss the tomato slices and garlic on the pan a bit to coat them better in the olive oil.
Roast in heated oven for 20-30 minutes, until browned and slightly reduced in size.
Allow everything to cool for about 10 minutes.
Transfer everything to a blender, scraping everything off the pan.
Pour a couple tablespoons of the stock onto the pan, and scrape off any well browned bits, and "deglaze" the pan. Transfer everything possible to the blender.
Add the fresh basil, and season with salt and pepper. Pulse several times in the blender with the lid securely on until smooth. Taste and adjust seasonings as needed, or if the consistency isn't right add more stock to thin it out and pulse again, or add a few breadcrumbs to thicken the soup if it gets too thin.
Serve hot or cold or freeze for later.