Tomato Soup

Ahhh, I'm running late on posting!  I made this soup over a week ago, but I can still remember how satisfying it was to craft my own soup vs. dumping something out from a can.
Onto the soup!

Recipe adapted from Spelonca
12 medium tomatoes- you can skin them if you want.  I didn't.
3 tbsp extra virgin olive oil
1 tbsp dried basil
2 cloves garlic- minced
1 tbsp fresh basil- minced
2 tbsp fresh oregano- minced
1/2 tsp freshly ground black pepper
1 tbsp coconut oil
1 tsp sea salt

Chop each tomato in half.
Line a tray with tin foil and place the tomatoes with the seedy part facing up.
Top with olive oil, dried basil, and 1/2 tsp sea salt
Roast at 300 for half an hour.  Flip and roast for an additional 30 minutes.

Place the tomatoes (don't add the juices- this will make your soup quite thin) into a blender and blend.

In a medium pot heat up the coconut oil and the garlic.  After 10 seconds add 1/2 tbsp fresh basil and 1 tbsp of oregano.
Reduce the heat and add the tomatoes.
Add half of the remaining fresh  herbs and the rest of the salt.
Add water if the soup is too thick, continue to simmer if the soup is too thin.
Add the remaining fresh herbs before serving.

Serve with grilled cheese, because that is the only way to fully enjoy tomato soup.