Roasted Tomato Soup

Last week my parents and brother came to visit. It was so nice to see them and show them around Texas. We spent a day in Austin walking around SoCo, having lunch from a bunch of food trucks, going to the capital, visiting Whole Foods, and eating at Barley Swine. We went for a few hikes at parks in the area and they came to some of my yoga classes. I loved having them in my yoga classes and it was nice to show them some stretching/yoga they can do at home. My dad and I are trying to figure out a way for me to teach him yoga using Skype!!  


We cooked and ate a lot of rich food and I'm working on getting back to my normal healthy eating routine. I'm a strong believer in taking a break from being healthy every once in a while because it's those times that I really feel what a difference my healthy choices make. 
 
This soup is very health and easy, so what better way to get back into eating nourishing food.  It's the perfect addition to a grilled cheese for lunch or dinner. But is also filling enough to eat alone. The tomatoes are roasted which brings out a lot of their flavor.  There are only a few ingredients to make it as simple as possible. The only thing that takes time is roasting the tomatoes, onion, and garlic but thats only 20 to 25 minutes.

Roasted Tomato Soup
2 pounds tomatoes, cut in half, stems removed
1 onion, chopped
1 clove garlic
1/2 to 1 cup water or milk
1 teaspoon oregano
1 teaspoon basil
EVOO
Salt and pepper

Preheat the oven to 400 degrees. Lay out the tomatoes, onion, and garlic on a baking sheet and drizzle with EVOO.  Bake for 20 to 30 minutes or until the vegetables have started to caramelize. When it is done let it cool for about 10 minutes before putting it into the blender.  Add water or milk and blend. Place in a sauce pan and heat over low heat.  Serve and enjoy!!!