Slow Roasted Tomato & Pesto Soup

Slow Roasted Tomato & Pesto Soup 

7 Cups of Red Cherry Tomatoes & Yellow Pear Tomatoes stems removed, rinsed, and dried

1 tsp of Dried Oregano

1 Medium Vidalia Onion peeled and sliced

10 Cloves of Garlic peeled

Somewhere between 1/4 and 1/2 Cup of Extra Virgin Olive Oil 

2 Generous Pinches of Kosher Salt

1 tsp of Dried Basil

1/8 tsp of Dried Crushed Chipotle Peppers

A Few Grinds of Fresh Pepper

4 Cups of Gluten Free Chicken Broth

1/2 tsp of Coconut Sugar

3 Tablespoons of Vegan Nut Free Pesto 

Preheat oven to 325 degrees

Line a baking sheet with parchment paper and add the onions, garlic, and tomatoes. Drizzle with the olive oil and season with the oregano, basil, chipotle peppers, kosher salt, and ground pepper. 

Roast for 2 hours. 

Remove the roasted veggies, garlic, and herbs with a spatula into a medium saucepan  add the chicken broth, coconut sugar, and pesto.  Use an immersion blender (or put into a regular blender, then add to a saucepan) to puree the tomatoes, garlic, and onion. Simmer (slowly) for 30 minutes.