tomato basil soup

2  lb.		roma tomatoes
6		cloves garlics
2		small yellow onions
1/4  cup		olive oil
1  quart		chicken stock
2  teaspoons		bay leaves
1/4  cup		butter
4  ounces		basil
1  cup		almond milk

Tip: Click on the ingredient links to learn the nutritional information for all the tomato basil soup ingredients. The serving size for any ingredient in tomato basil soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

half tomatoes and put on baking sheet. slice onion and peel garlic nd add to pan. season with salt and pepper and drizzle with olive oil. put in oven preheated to 450 degrees for 30 minutes. in stock pot add stock, butter and bay leaves. add tomatoes, onions and garlic to pot. bring to a boil, reduce heat to a simmer and simmer until reduced by 1/3, about 30 min. remove bay leaves. add basil leaves and almond milk. with emurtion hand blender puree until well blended, so the tomato skins are purered, can be done in batches in blender or foob processor. serve and enjoy