Roasted Tomato Basil Soup

It's raining outside, I'm somewhat cold, and craving vegetables.  Vegetables? Yes, Vegetables....

What's the answer? Roasted Tomato Basil Soup! Tomato soup is one of my favorites, and this particular recipe is so easy to make.  Plus, it tastes great with a basic grilled cheese sandwich.

The below recipe comes from Tyler Florence with a few changes (less butter, no cream).  Tyler Florence, as some people know him, is my "TV boyfriend."  I just love this guy! His recipes are so delicious and trust-worthy.  I remember the first time I saw Tyler Florence on TV--he was roasting vegetables in brass pans, chopping basil really fast, and talking quickly about how "easy" and "delicious" the food he was making was.  And he was right.  

Roasted Tomato Soup
The following recipe can be altered in any number of ways; for a healthier but equally as tasty soup, omit options like butter, excess oil, and cream from the original recipe.  The subsequent recipe will be flavorful and just as hearty as the original recipe.

Ingredients:
* 2 1/2-3 lbs. tomatoes (any will work here--from the cheap oversized red tomatoes to vine tomatoes, cherry tomatoes, etc.)
* one yellow onion
* 4 cups chicken broth
* 6-8 cloves garlic
* Olive oil (1/2 cup - preferred amount)
* Cracked pepper (to taste)
* Tony's Chachere's (to taste)
* 1/2 cup chopped basil (optional)

1.) Set oven at 350 F.  Wash and quarter tomatoes and add them to a roasting pan; chop onion (thinly) and add to pan.

2.) Drizzle tomatoes and onions with olive oil.  Tyler's recipe calls for a half cup of olive oil, but I like to eye ball it in the hopes of saving a few calories.  Crack black pepper and sprinkle Tony's over onions and tomatoes.  Mix to integrate.

3.) Roast tomatoes and onions in oven for 35 minutes, or until tomatoes are slightly blackened on the skin (note: slightly blackened, too much dark on the tomatoes skin will lead to a flavor-disaster, so please, SLIGHTLY blacken the tomatoes).


4.) Separate onions and tomatoes: add onions to a large boiling pot, and place tomatoes in a blender.  Blend the tomatoes on the "puree" setting, but you can use an immersion blender in the actual soup broth to accomplish a similar puree setting.

5.) Mix all of the following ingredients with the onions in the boiling pot: 3 cups chicken broth, pureed tomatoes, garlic cloves (pressed with garlic press, or chopped), and bay leaves.  Stir and bring to a boil.  Lower heat and allow to simmer for 10-15 minutes.

6.) Add last 1 cup of chicken broth, as well as any desired seasonings such as 1/2 cup of chopped basil, or cream to the pot.  The original recipe asks for a couple of tablespoons of butter (yum!) and a few tablespoons of cream.  Enjoy!