(recipe altered from these two recipes: Allrecipes.com and FoodNetwork.com)
-10 to 11 C of tomatoes (I used 8 C fresh and 2 - 14 oz. cans of diced tomatoes
-salt and pepper
-1 1/4 onion, roughly chopped
-4 med carrot sticks
-4 cloves garlic, grated or minced
-3 cans of stock (I used chicken)
-2 bay leaves
-about 1/2 C fresh basil (plus 1/2 C more for garnish - opt)
-2 or 3 TBS whole wheat flour
-2 tsp agave (or other kind of sweetener) - opt
1. Cut tomatoes or if using canned tomatoes, drain off liquid and set liquid aside. Put tomatoes on a large cookie sheet (with edges) and drizzle with olive oil and sprinkle with salt to help caramelize. Roated in oven at 450 for 15 min. (Mine weren't as done as I wanted so I broiled for a few minutes more.
2. While tomatoes are roasting, heat up a little olive oil in soup pot.
3. Dice onion, carrot sticks and 4 cloves of garlic. Add to pot. Sprinkle with salt and pepper. Sautee until a little tender.
4. When tomatoes come out of oven, add to the pot. Add the reserved tomato juice to the pot as well.
5. Add the stock of your choice. Add in bay leaves and boil for about 20 min to let flavors meld.
6. Add 1/2 C of fresh basil
7. Puree and pour through a strainer.
8. In the empty pot, add about about 2 TBS of oil and about 2 TBS whole wheat flour to make a roux. Sprinkle in some salt and pepper. Let bubble for a minute or so to cook out the pasty taste.
9. Add soup back into the roux and let bubble for just a minute or two to let it thicken. Add salt as needed.
10. Mine came out a little bitter ( I think because I didn't let the tomatoes caramelize long enough) so I added 2 tsp of agave and that helped.
11. Garnish with basil and crusty whole wheat bread.