Long life tomato soup

Ingredients:

2.5 pounds of mixed tomatoes, preferably vine-ripened
Several cloves of garlic or a couple of spoonfuls of pre-minced jarred garlic
2 yellow onions
Half a cup of extra-virgin olive oil
1 quart reduced-sodium organic chicken stock
2 bay leaves
Pink sea salt and fresh ground pepper
4 tablespoons omega-3 Smart Balance stick butter
1/2 cup of fresh basil or a few tablespoons of dried
3/4 cup of half-n-half ( optional )
Avocado

Directions:

1. Preheat oven to 450.
2. Wash and core the tomatoes, cut into halves. Slice onions. Peel garlic cloves if using whole ones.
3. Add tomatoes, onions, and garlic to a baking tray and drizzle with the olive oil. Season with salt and pepper. Roast in oven for 20 to 30 minutes. They should look caramelized.
4. Transfer it all into a big pot. Add chicken stock, bay leaves and butter. Bring to boil, then reduce heat and simmer for 15 to 20 minutes or until liquid is reduced (evaporated and thickened) by about a third.
5. Add basil to pot, then use an immersion stick-style blender to puree the soup until fairly smooth. I like to leave mine a little grainy and chunky.
6. Return soup to low heat, add half-n-half if your diet goals allow for it, then add more chicken stock if you want it thinner.
7. Add more sea salt and pepper if you want, pour into bowl, and garnish with avocado slices.

-- Recipe borrowed from my buddy ChrisShugart

Goes great with some turkey bacon crumbled on top or even better a roasted poblano pepper stuffed with a touch of goat cheese and turkey bacon!!