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It's finally feeling like fall here in Sedona, Arizona and so I'm putting the tomatoes in my garden to good use while I still have them. This super simple and yummy tomato basil soup is helping Mike and I stay cozy and nourished : Roast at 450 a big baking dish worth of organic heirloom and cherry tomatoes, whole garlic cloves and a roughly chopped onion, drizzled with olive oil and salt and pepper to taste. Bake until caramelized, about 30 min. Cook down roasted tomato yumminess on stove on medium heat with favorite broth, then blend with fresh basil and dash of cream. 
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