Ingredients:

• 3 lb of Roma/Plum tomatoes, halved

• 8 cloves of whole garlic, peeled

• 2 Tbs of avocado oil

• Salt and pepper to taste

• 1 1/2 yellow onions, thinly sliced

• A big bunch of fresh basil

• 1 tsp Oregano 

• 2-3 cups of vegetable broth (depending on how you like the consistency of your soup)

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1. Directions:

2. Preheat the oven to 400 degrees Fahrenheit.

3. Line a baking sheet with foil and place tomatoes and garlic on pan.

4. Drizzle tomatoes and garlic with 1 Tbs of avocado oil and season with salt and pepper.

5. Roast tomatoes and garlic for 40 minutes.

6. While tomatoes and garlic are in the oven, heat a saute pan on medium/medium low heat and add the remaining 1Tbs of avocado oil.

7. Add the sliced onions and stir occasionally until the onions brown and caramelize, this takes about 20 minutes.

8. Once the tomatoes and garlic are roasted take them out of the oven and let cool for about 10 minutes.

9. Add the tomatoes and garlic to a blender or food processor and blend until smooth.

10. Next add the caramelized onions and basil.

11. Once all blended add the mixture to a soup pan or stock pot along with the oregano and vegetable broth. 

12. Bring to a boil and then simmer until soup is heated through. Taste and add more salt and pepper if needed.

13. For a very creamy or rich soup add butter or some whole milk or heavy cream.