Instructions: Preheat oven to 450F/230C. or Electric Skillet. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well,
leaving them whole and on the vine. Drizzle with ¼ cup of avo oil and season with salt and pepper. Roast for 30-35 minutes, or until caramelized. Can use Electric oil core skillet at 400. Remove roasted tomatoes, garlic and onion from the oven and transfer along with any roasting juices into 5Qt. Add 3 cups of the vegetable stock and bay leaves. Bring to a simmer, reduce heat and simmer for 20 minutes or until liquid has reduced by a third. Discard bay leaves. Use a blender puree the soup until smooth. Season to taste with salt and freshly ground black pepper. Garnish in bowl with chopped fresh basil or cilantro.