Tomato soup is a classic, reminds me of being a kid and it so delicious. Paired with a grilled cheese, some whole wheat crackers or just on it's own, perfect thing to warm you up. This recipe is way better than any canned variety and significantly less sodium too. 

3 lb tomatoes
1 package fresh basil 
1/4 cup olive oil 
1 large yellow onion
3 cloves of garlic minced
4 cups reduced sodium chicken stock
2 T crushed red peppers
1 T ground pepper
1 can tomatoes, low sodium

1. Slice tomatoes into quarters and top with pepper and couple T olive oil on a pan. Cook in the oven for 45 minutes at 400 degrees F
2. Chop onions into small pieces, sautee with the rest if the olive oil with crushed pepper and garlic. 
3. Once the onion starts to brown, add in canned tomatoes and roasted tomatoes 
4. Add in the chicken stock, bring to boil cover for 30 minutes 
5. Place in food processor until smooth and remove 

ENJOY! This is definitely my favourite soup recipe I've made so far