Prep Time: 40 min
Cook Time: 35 minutes
Yield: 32 ounces
1 pound of Roma tomatoes
2 tablespoons EVOO
1 teaspoon sea salt
½ teaspoon fresh cracked pepper
2 cloves of garlic, minced
1 large yellow onion, peeled and chopped
1 carrot, roughly chopped
1 stalk celery, roughly chopped
2 cups vegetable stock (use low sodium store-bought)
1 Bay Leaf
¼ cup fresh basil
Preheat oven to 400 F. Cut tomatoes in chunks, being careful to retain the juice. Place the juice in a bowl to be used later. Place the cut up tomatoes on a baking sheet and drizzle half the EVOO over the tomatoes and sprinkle with sea salt and fresh ground pepper. Place in the center of a preheated oven and cook for 3-5 minutes. Do not let the tomatoes become black; if they are roasting too quickly, reduce temperature. The longer roasting time helps ensure a sweet taste.
Place the remaining olive oil in a large sauté pan or skillet and heat. When heated, add the onions and cook for 5 minutes. Add the chopped garlic and cook for another two minutes. Combine carrots, celery, vegetable stock, bay leaf, basil, and the juice from the tomato that you set aside.
Simmer for 15 minutes. Add in the roasted tomatoes and simmer for another 1-5 minutes. Remove the Bay leaf and combine all ingredients into a Vita Mix or blender and blend until thoroughly pureed.
Transfer to pot to reheat and serve in bowls. This soup will last about 5 days in your refrigerator.