Tomato Soup

I had gotten some tomatoes in my veggie box last week and hadn't yet figured out what to do with them. Then I saw Debbie Macomber's blog post about tomato soup and grilled cheese. Bingo! And today was the perfect day. This was really good and pretty easy as well, perfect for lunchtime. Goes perfect with a grilled cheese.

Tomato Soup
serves 2-3

1/4 c olive oil
4 tomatoes
1 small onion
2 garlic cloves
1/2 tsp salt
1 tsp basil, more to taste
1 c vegetable broth (or chicken broth)
1 Tbsp half & half, optional

Preheat oven to 425*. Pour oil onto a baking sheet. Slice tomatoes in half and arrange on baking sheet, cut side down. Cut onion into eights and put onto baking sheet. Peel garlic, leave whole, and add to baking sheet. Roast in the oven about 35 minutes, until tomatoes are blistered and the onion and garlic are soft.

Transfer the vegetables to a pot and scrape all the leftover oil into the pot as well. Add the salt and basil. Puree with an immersion blender until no chunks remain. Add broth, puree until smooth. Heat the soup over medium, just until boiling, stirring occasionally. Add salt and pepper to taste, stir; add half and half, if using.

modified from Debbie Macomber's recipe