Soup As Red As Rudolph's Nose

Here's another soup you can adjust to make began or vegetarian based on your stock choice and whether or not you use butter or cheese.

Roasted Tomato Basil

Ingredients

• 3 pounds Roma tomatoes and throw in a few cherry tomatoes too, halved
• 5 cloves of garlic, minced finely
• Olive oil
• 10-12 basil leaves, cut in a chiffonade
• 1/2 c Parmesan
• 1 large can petite diced tomatoes (32 oz)
• 2 large boxes stock (vegetable or chicken)
• Cream, or half and half, if desired.
• Coarse salt (I like sea salt)
• Black pepper 

Preparation

• Preheat oven to 400. Slather your hands with olive oil and rub down the tomato halves.  Place cut side down on parchment paper and sprinkle with coarse salt and pepper.  Roast for 30-40 minutes until skins split and get all roasted-looking (not black, but carmelized).
• Sauté garlic in olive oil (1 swirl around the pot) and add about 1 t. butter. 
• Add the roasted tomatoes and juices. Dump in the can of diced tomatoes and the stock.
• Bring to boil then reduce heat to simmer for 20-30 minutes.
• Use the immersion blender and give it a buzz until creamy.  You can add in the Parmesan now and stir it around. I don't usually use cream, but you can add a glug here if you prefer.
• Sprinkle in your basil and you're off to the races!

This yields about 8. 2-cup servings and freezes well.