Ingredients:

15 medium ripe tomatoes
3 medium onions
12 cloves of garlic
2 tablespoons sea salt
1 tablespoon pepper
1/2 cup olive oil
up to 8 cups of vegetable broth
4 cups fresh basil
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes

Directions:

Preheat oven to 400 degrees.

Core and cut tomatoes in quarters. Slice the onions into 1/4 inch rings. Chop the garlic cloves. Place all veggies in a baking dish and pour olive oil on top. Sprinkle salt and pepper on veggies and then mix the veggies up so that they are coated. Bake in the oven for 40 minutes.

Using a slotted spoon, transfer the roasted veggies to a large stock pot. Pour the liquid that remains in the bottom of the baking dish into a measuring cup. Add enough vegetable broth to create 8 cups of liquid. Add the broth and remaining ingredients to the stock pot and bring to a boil. Reduce heat and simmer for 40 minutes. Blend with the immersion blender until it is the texture that you desire.

Notes:

This is the perfect soup to make when you have an abundance of ripe tomatoes. You will not believe how good it is!