Tomato Soup Base

Steps

• 1

  Start with eight cups of basic vegetable or chicken stock.
• 2

  Cut six large ripe tomatoes in half and scoop out the seeds. Place them cut side up on a baking sheet and drizzle with olive oil. Roast at 40° F for about 45 minutes or until wrinkled, but not burnt.
• 3

  Add the tomatoes to the stock in a large pot and boil for five minutes.
• 4

  Puree the tomatoes with the stock using an immersion blender, or toss into food processor to blend. Season to taste and enjoy.