Roasted Tomato and Garlic Soup

Ingredients

• 5 lbs tomatoes halved and seeded if desired
• 1 head garlic
• 3 tbsp extra virgin olive oil, divided
• 1 tsp thyme
• 1 tsp marjoram(or oregano)
• 1 large onion, diced
• 1 C vegetable stock or water plus more as desired to thin
• 2 tsp honey
• a small handful fresh basil(or 2 tbsp pesto)
• sea salt to taste
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Instructions

1. Preheat oven to 400 degrees. Arrange tomatoes cut side up on a baking sheet lined with foil. Drizzle with 1 tbsp of olive oil, sprinkle generously with salt and herbs and place in the oven to roast for 35-45 minutes until shriveled. Once the tomatoes are in the oven, slice the top of the garlic off exposing the tops of all of the cloves. Drizzle with a little olive oil then wrap in foil and place in the oven to roast for 35-40 minutes.
2. Once everything is done roasting quickly remove the tomato skins and remove the garlic cloves from the head and set aside until ready to use.
3. In a medium sized pot heat the other tablespoon of oil over medium heat. Add the onion and saute until soft. Add in the already roasted tomatoes and garlic and add vegetable stock or water and bring to a boil. Once boiling turn down to a simmer for a few minutes before blending with an immersion blender or in a regular blender, until completely smooth. Once smooth, taste the soup and add honey if needed(if the tomatoes are particularly acidic) and the fresh basil or pesto if no fresh basil is available. Salt to taste and enjoy!