Roasted Tomato Soup with Basil

Labor Day – the end of summer. I know we still could have some lovely warm days ahead, but let’s face it, summer is over. 🙁 I spent a lovely couple of days with my cousins from Erie, Pennsylvania. My cousin Tony had a fish fry…(okay, don’t go ballistic on me) in what use to be my Aunt and Uncles cottage in Ripley, New York where I have lots of great memories! I brought fresh homemade salsa and fresh guacamole. There where also lots of fresh lovely salads, so plenty for a vegan to eat.

I met a lot of wonderful people there (welcome to my blog for all you first timers!) and it was great catching up with my cousins, second cousins and my lovely Aunt Jane, whom is 91 years old!

After having a lovely breakfast overlooking Lake Erie with my cousin Patty and her boyfriend Gary this morning (they actually made me vegan pancakes, THANK YOU!) we made our way back to Ohio. On the drive home I thought about the lovely tomatoes a friend of ours gave us before we left (my garden was not good this year sadly, better luck next year!) What to make? For some reason I had a real taste for tomato soup and a open faced grilled “cheeze” sandwich. Not exactly picnic Labor day fixins! So if you where lucky enough to have a great garden and have lots of tomatoes – Make this soup! Freeze some so in the middle of winter you can savoir those lovely days of summer!

ROASTED TOMATO SOUP WITH BASIL

Ingredients

• 2 1/2 pounds of fresh tomatoes
• 6 cloves of garlic, peeled
• 1 large onion, sliced
• 1-2 tablespoons safflower oil (or canola oil)
• salt and freshly ground pepper
• 1 quart vegetable stock (It’s easy to make your own. Just put a bunch of veges in a pot, add water to cover, bring to boil, simmer for about an hour.)
• 2 bay leaves
• 2 tablespoons vegan butter
• 1/2 cup chopped fresh basil

Directions

• Preheat oven to 450 degrees.
• Wash, core and cut tomatoes in half.
• Spread tomatoes, garlic and onions onto a baking sheet.

• Drizzle with oil, season with salt and pepper. Roast for 20-30 minutes.
• Remove roasted from oven and transfer to a large soup pot. Add 3/4 of the vegetable stock, bay leaves and vegan butter. Bring to a boil, reduce heat and simmer for about 20 minutes.
• Add chopped bay leaves. Carefully place in blender place top on (take out the center part of your top cover off) cover with a towel and blend until smooth or however you like it! Season with salt and pepper.
• Enjoy!