Roasted Tomato Soup

Thick and rich, a bit chunky and with an amazing flavor - this soup could redefine tomato soup.

My kids, who are accustomed to campbell's tomato soup, were not very excited when I told them what was on the menu for today. But one taste, and they were hooked.

The tomatoes (mine were home-growm heirloom varieties) are broiled till the skin turns black, turned over, and broiled some more. Garlic and onion round out the flavors, and the soup is thickened by adding some hearty bread (which disintegrates and just adds body).

2 sprigs of basil were called for - but I probably used 1/4C of chopped (we have a lot of basil in the garden).

Instead of serving with croutons, I served this with whole grain bread, toasted, and with a bit of cheese melted over the top.

This soup came together surprisingly quickly - maybe just over an hour. And the next day - it tasted even better. The pure flavors of summer. This is a soup recipe to save and treasure.