- 40 ounces red ripe tomatoes, chopped in halves
- 4 Tbsp. olive oil
- 1 onion, cut in quarters
- 6 cloves of garlic, unpeeled (if it's too much garlic, just use 3)
- 2 cups vegetable stock
- Vegan sour cream to taste
- 4 Tbsp. fresh basil, shredded
- Salt and pepper to taste
Preheat oven to 400°.
Place the tomatoes cut side down along with the onions and garlic (skins still on) on a greased roasting tray or deep cookie pan. Then drizzle the remaining oil over the top. Roast until tomato skins start to turn black (about 30 minutes) and allow to cool. Remove the skins from the garlic and onion and then puree them with the tomatoes until smooth. Pour through a strainer and into a soup pot. Add the stock and simmer for just a few minutes. Season with salt and pepper and serve with a dollop of sour cream and shredded basil on top.