From the Garden
8-10 large tomatoes, halved
2 medium sweet onions, quartered
4 garlic cloves, peeled
1/3 cup fresh basil, sliced
4-6 carrots (optional)
From the Store
2 Tbsp. olive oil
Salt and pepper, to taste
Set oven to 400 degrees. Line a baking sheet with foil.
Place tomatoes, onions, and garlic cloves into a large bowl. Add oil and season well with salt and pepper. Stir well to coat.
Pour the vegetables onto a baking sheet and roast at 400 degrees for 30 minutes.
Remove tray from oven and let cool.
Place roasted vegetables in blender along with sliced basil and blend until smooth.
Add salt and pepper to taste. Stir or blend to combine.
Heat soup on the stove, if necessary.