Roasted Tomato and Garlic Soup

A big thank you to my dear friend Ellie for sharing this recipe- as I happen to despise tomatoes and thus always omit them from my recipes, this is a very welcome addition indeed (especially after my last not super healthy recipe...)! Nothing warms up a cold winter day quite like a piping hot bowl of soup, and you can even enjoy it for up to a week if stored in the fridge, or even longer if your freeze it!

Ellie's soup contains...
- 2 cans of whole tomatoes
- a white onion
- 8 garlic cloves
- 3 cups of vegetable stock
- olive oil
- black pepper
- salt
- thyme
- basil
- milk (Ellie used 2%)

How to make it:
1. Strain the cans of whole tomatoes over a bowl (you will want to keep the juice) and cut the tomatoes in half.
2. Crush the garlic cloves and slice your onion.
3. Put tomatoes, garlic and onion on a baking sheet with a little bit of olive oil and roast for 30 minutes at 400 degrees.
4. Combine all ingredients except for basil and milk in a pot, bring to a boil and let simmer for 15 minutes.
5. Puree everything and add milk.
6. Season to taste and garnish with slices of fresh basil.

Suggestions to make this even healthier: If you're trying to cut dairy from your diet, try substituting milk with pureed potato to give your soup a creamy texture!

And if you're really into presentation, try drizzling some olive oil on top for a fancier look!