Slow Roasted Tomato, Garlic and Basil Soup and Cheesy Toast

Tomatoes
Onion
Garlic cloves
Olive oil
salt & pepper

Bread
Garlic clove
Cheese of your choice

Cut tomatoes and onion in to chunks. Peel and crush garlic cloves. Toss on to a cookie sheet (line it with parchment or non-stick foil. Trust me.) and drizzle with olive oil. Bake in a 225° oven for 2 hours, then bump it up to 350° and roast until brown and caramelized.

Dump it all in to a saucepan (scrape the brown bits off of the parchment/foil) and add chicken broth to cover. bring to a simmer and then use your immersion blender and blend that shit up. If you don't have an immersion blender, use your blender, food processor or whatever you have. Return to saucepan and bring back to a simmer while you make your cheesy toast.

Cheesy Toast-
Make toast. When it is done, rub a peeled garlic clove over one side of the bread and top with cheese. Melt under broiler.

Some notes: I did not list amounts of ingredients because that is totally up to you. You can use canned tomatoes if you don't have fresh. Fresh is always better but if it is the middle of winter, do what you gotta do. You can also use this process for any vegetable - I have made roasted broccoli soup, roasted ratatouille soup, roasted pumpkin soup, etc.