Ingredients:

• 5 lb fresh tomatoes
• 12 cloves garlic, peeled
• 2 large yellow onions, sliced
• Olive oil
• Salt & Pepper
• 3 carrots, diced
• 2 qt. vegetable stock
• 2 bay leaves Butter
• 1 cup chopped fresh basil
• 4 stalks diced celery
• Plain (nondairy) yogurt (optional )

Temperature: 450 degrees

Bake Time: 20 - 30 minutes

Makes: 6 or more

Items needed:

Stockpot,

large cookie sheet

Directions:

1. Preheat oven to 450 degrees
2. Wash, core and half tomatoes.
3. Spread tomatoes, garlic and onions on a baking sheet.
4. Drizzle with olive oil.
5. Sprinkle with salt and pepper.
6. Roast 20-30 minutes or until carmelized.
7. Meanwhile, sauté diced carrots and celery in olive oil until tender.
8. Add roasted vegetables to stock pot with vegetable stock, bay leaves and maybe 1-2 tbsp butter. *I use coconut oil in  place of butter.
9. Simmer 15-20 minutes or until liquid is reduced by 1/3.
10. Add basil.
11. Cook until wilted.
12. Puree well.
13. Top with plain yogurt. 

* As a Vegan I only use non-dairy, non- soy yougurts made from coconut or almond milk. 

A special thanks to my friend Tina Rumbley for sharing this recipe with me!

*Image courtesy Flickr creative commons.