8 large beefsteak tomatoes (skinned and cored. I boiled them for about 60 seconds and then dunked them in ice water to make the skin come off alot easier)
1 medium onion
1 tbsp olive oil
2 tsp minced garlic (2 cloves)
3 tbsp dried basil or 1/2 c fresh basil
2 tsp oregeno or about 3 tbsp of fresh oregeno
1 tsp salt
1 1/2 cups chicken broth
1 can chilis (I froze some Hatch chilis, and that is what I used) you can also use a can of rotel
1 tbsp light brown sugar
pepper to taste
cheese, fresh basil, cream...whatever you like to garnish tomato soup. We didn't use anything but a grilled cheese :)
add olive oil to large sauce pan. dice onions and add in to pan (some people also add celery but i'm not a big fan.) saute onions until soft and add garlic. while onion is sauteing, I diced the tomatoes. Add tomatoes (juice and all), and the rest of the ingredients to the pan. Bring to a boil on high heat. Once boiling reduce heat to simmer. Let simmer for at least 30 minutes stirring occasionally. I then dipped the mixture into a blender and blended until it was the consistency I preferred which is soupy with just tiny tiny chunky pieces...just enough to feel it on your tongue going down and it didn't feel like it was a drink.
My sweetheart who told me, as I was making it, that he didn't really like tomato soup LOVED this soup. He also said he didn't really care for tomato soup and grilled cheese, but ate 2 grilled cheese along with his large bowl of soup. I hope you enjoy this as much as we did.
![Roasted Tomato Soup](http://blender.wpengine.netdna-cdn.com/wp-content/uploads/2012/06/Tomato-Soup-1-544x363.jpg)
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