Roasted Roma Tomato Soup

Ingredients

• 8 med TOMATOES, ROMA OR year round, plum
• 2 cup VEGETABLE BROTH, ORGANIC, LOW SODIUM
• 1 tsp BLACK PEPPER, GROUND
• 1/4 tsp SEA SALT
• 2 tsp OREGANO, DRIED
• 1.00 servings BASIL PESTO

Instructions

1. Roast tomatoes in a 350 degree oven until skin breaks and slightly charred.
2. Completely cool and chop
3. Place chopped tomatoes in medium saucepan and add vegetable (or chicken) broth, black pepper, oregano and salt.
4. Simmer on medium low heat for 30 minutes.
5. Drizzle with 1 tbsp homemade pesto before serving.
6. Can be frozen in air tight freezer proof container for up to six months.

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