Fresh Tomato Soup

 Ingredients:

6 fresh tomatoes

1 head garlic

1 onion

fresh basil (8 leaves or so)

1 tsp chicken bouillon

1 c water

oregano

salt and pepper

olive oil

Directions:

Preheat oven to 400 degrees.

Cut tomatoes in half (lengthwise) and put cut side up on baking sheet.  Cut the top off the garlic and add it with the tomatoes.  Drizzle tomatoes and garlic with olive oil and salt and pepper.  Bake 40 minutes.

Slice onion, cook with butter in skillet 10 minutes over medium/low heat until browned.

Remove tomatoes and garlic from oven.  Put tomatoes into blender, peel garlic and add to blender.  Add onions and fresh basil.  Blend until smooth.

Dump blended mixture into skillet.  Add salt and pepper and oregano to taste.  Add 1 cup water and bouillon.  

Stir and simmer 10 minutes on low heat.

Serve with grilled cheese sandwiches on sourdough bread with bacon!

**May need to double or more, this serves 3.**