It really is super easy to make Tomato Basil Soup. But to make it a little different I roasted the veggies first and I threw a pepper in as well which gave it a deeper, richer flavor.
Tomatoes - about 5 or 6 depending upon the size
Bell Peppers - 1 medium or 2 small
1 small onion
1 glove garlic
2 Cups chicken stock (or use veggie to make vegetarian)
I don't count the following in ingredients because they are pantry staples
Salt and pepper
1/2 tsp sugar
Preheat oven to 325 degrees F.
First you'll need to wash and cut your tomatoes in half and lay them on a cookie sheet. Do the same with the pepper, discarding the seeds. Peel and cut the onion and garlic and put those on the cookie sheet. Your cookie sheet should be full but not over packed. Drizzle with a little olive oil -- not much is needed, just a drizzle.
I already took some of the tomatoes off when I took the photo
I roasted the veggies at 325 for about 60 minutes. I was making something else at the time that needed the 325 temp. I've also slow roasted veggies at 300 for longer and I've sped things up when necessary and roasted at 400 for much less time.
Put all of the ingredients into a food processor or blender and puree. If you want a very creamy without chunks, run this through a food mill. I like the texture of the small chunks of tomato and pepper so I didn't but either way is fine.
I would imagine that this would pair beautifully with a grilled cheese sandwich on a day like today but I had a whole wheat English muffin with some almond butter and a cucumber salad.