Simply Incredible Roasted Tomato Soup

4 organic, vine-ripened beefsteak tomatoes OR 6 organic Roma tomatoes

1/2 head of garlic, unpeeled, separated into cloves

5-6 whole basil leaves

Olive oil

• Roughly chop tomatoes. 

• Toss tomatoes and unpeeled garlic with just enough olive oil to coat.

• Roast, uncovered, at 400 degrees for 1 to 1-1/2 hours.  The tomatoes should be charred, almost blackened.

• Push tomatoes and garlic through a ricer, collecting the soup in a bowl.

• Gently stir in the basil leaves and let it rest for 10 to 15 minutes.

• Remove and discard basil leaves.

• Season to taste with salt and freshly ground pepper.

• Just before serving, drizzle olive oil on top.

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