Roasted Fresh Tomato Soup

Roasted Fresh Tomato Soup
3 pounds fresh tomatoes (about 4 cups, halved)
6 cloves garlic, peeled
2 small yellow onions, sliced,  ¼ cup avo oil
Salt and freshly ground black pepper
3 cups vegetable stock,  2 bay leaves
Handful of chopped fresh basil or cilantro (coriander) for garnish (optional)
Handful of chopped fresh basil or cilantro (coriander) for garnish (optional)
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.


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