3 (28 oz) cans of peeled tomatoes (seeded and quartered)
1/4 cup plus 2 tbsp. of olive oil, divided
8 minced garlic cloves
1 large onion, chopped
2 cups water
1 tsp. salt
1/2 tsp ground black pepper
How to make it
Place tomatoes in a greased 9x13x1 inch baking pan. Combine 1/4 olive oil and garlic; drizzle over tomatoes. Toss to coat. Bake at 400 degrees for 15-20 minutes or until softened, stirring occasionally. Cool slightly.
Meanwhile, in a cooking pot, sauté onion in remaining 2 tbsp of olive oil until tender. Add the tomatoes, water, salt, and ground pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until flavors are blended. Cool slightly.
In a blender, process soup in batches until smooth. Heat through. Cool; transfer to freezer containers and freeze for up to 3 months.
TO USE FROZEN SOUP: Thaw in the refrigerator overnight. Place in a large saucepan, heat through. Garnish with basil, if desired.
P.S. Recipe is adapted from Kaitlyn Lerdahl's Roasted Tomato Soup recipe that was published in Taste of Home magazine. Photo was temporarily borrowed from Google Images until I can take a photo of my own.