Roasted Tomato Soup

A hearty lunch that warms your bones ❤️
2 pounds tomatoes, quarted (any variety will do)

2 medium red onions, quartered

4 cloves garlic, halved

2 tablespoons olive oil

1 teaspoon sea salt + more to taste

1/2 teaspoon ground pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 cup vegetable stock

1 teaspoon sea salt + more to taste

1/2 teaspoon ground pepper

1/4 teaspoon celery salt, optional

fresh, sliced basil for topping
Instructions
Preheat the oven to 400°F/200°C

Add the tomatoes, red onions, and garlic cloves to a large baking sheet. Drizzle the olive oil over the vegetables, sprinkle half the sea salt and pepper and stir to coat.

Roast the vegetables for 30 minutes. Turn the baking sheet about half way through.

After 30 minutes remove the veggies from the oven and let cool for a few minutes.

Add the veggies to a blender along with the stock and seasonings and blend until smooth. If you want a thinner consistency of soup add more stock to suit your preference.

At this point the soup was still warm enough for us to eat, but you may need to heat it up more on the stove first.

Slice some fresh basil for topping and serve