Roasted Tomato Basil Soup

• 5 pounds Fresh Tomatoes (Roma Or Other)
• 2 cans (15 oz. size) Whole Tomatoes
• 1 bunch Fresh Basil
• 1/2 bunches Fresh Parsley
• 1/2 bunches Fresh Thyme
• 2 whole Jalapenos (Quartered, Seeds In)
• 2 whole Red Onions (Quartered, Skins On)
• 1 head Garlic (Halved Lengthwise, Skins On)
• 1/2 cups Olive Oil (or More If Needed To Coat Veggies)
• 1/2 cups Water Or Chicken Stock (approximate, Optional)
• 1/2 cups Milk (approximate, Optional)
• Greek Yogurt Or Sour Cream, To Serve (Optional)
• Croutons, To Serve (Optional)

1. 1. Preheat oven to 400 degrees.
2. 2. Clean all of your vegetables. Combine all vegetables and herbs in a roasting pan or large glass baking dish. Coat generously with olive oil.
3. 3. Bake in the oven until vegetables are browning, approximately 30 minutes.
4. 4. Remove from the oven and blend all contents of the roasting pan in a food processor until smooth. Transfer to a soup pot.
5. 5. Add water or stock if needed to thin out a bit. Use a hand blender to further combine and smooth consistency.
6. 6. Add milk or cream right before serving. Mix until soup is pink.
7. 7. Add a dollop of yogurt or sour cream to each bowl, and a couple of croutons for crunch!

tomatoes, tomatoes, fresh basil, parsley, thyme, red onions, garlic, olive oil, water, milk, sour cream, croutons

Taken from tastykitchen.com/recipes/soups/roasted-tomato-basil-soup/ (may not work)