Difficulty: Easy - for beginners
Roasted Tomato Garlic Soup:
2 carrots chopped large
1 large onion - quartered
2 whole heads garlic - peeled
1 tsp Olive oil
2 cups chicken broth - (or 3)
1/2 cup chopped fresh basil (or 1 Tbsp. dried)
Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake the veggies at 400F for about an hour, or until veggies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth.
To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.
****** When you open this to use, mix with cream (heavy, half & half) and it truly is divine!!