Roasted Tomato Soup


2 pounds Roma or other plum tomatoes, quartered
3 Tablespoons olive oil
4 cloves garlic
2 cups to 1 quart of stock (chicken or vegetable)
1/4 cup chopped fresh basil
1/2 Tablespoon balsamic vinegar
salt to taste
ground black pepper to taste


Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.

Snip the ends off the garlic cloves, and squeeze the insides of the cloves into
the bowl of a food processor along with the entire contents of
the baking tray. You can peel the tomatoes first if you want a smoother soup.

Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.