Roasted Tomato Soup

Preheat oven to 375ºF.

Drain the tomatoes, reserving the juices, and cut them in half. Slice the onion and peel the cloves of garlic. Toss the tomatoes, onion, and garlic in olive oil, salt, and brown sugar. Roast on an unlined baking pan for 30 minutes, stirring halfway through.

Pour the roasted vegetables, butter, dried basil, bay leaf, reserved tomato juices, and chicken stock into a medium-sized sauce pan. Bring to boil over medium high heat. Then reduce heat and let simmer for 5 minutes.

Remove bay leaf and discard. Blend soup until smooth. Serve with optional toppings and a grilled cheese sandwich!

Note: If you want to make this vegetarian, just use vegetable stock. Vegan? Substitute butter for vegan butter and leave out the optional toppings.