Roasted Tomato and Vegetable Soup

10-12 miscellaneous tomatoes
6-7 cloves of garlic, DO NOT REMOVE SKINS
1/2 sweet yellow onion, cut into large chunks
1 tbsp olive oil
Sea salt and freshly cracked pepper, to taste
4 cups of chicken or vegetable broth
3 carrots, diced
2 celery stalks, diced
1 zucchini, diced
2 cups of kale, chopped
1 15 oz can of garbanzo beans or white beans, drained and rinsed
6-7 fresh basil leaves, chiffonade
Feta cheese, for topping

Preheat the oven to 375 degrees; line a baking sheet with tin foil then coat with cooking spray. Quarter the tomatoes, cut the onions and break up the head of garlic (KEEP SKINS ON SO THEY DON'T BURN). Spread the tomatoes, onions, and garlic all over the lined baking sheet. Drizzle with olive oil over the top, then sprinkle with sea salt and freshly cracked pepper; toss to coat.
Place in the oven and roast for 30-40 minutes; or until vegetables are really soft and the tomatoes are still juicy. Remove from the oven and let cool.
Once they have cooled, carefully peel the skin off the cloves of garlic. Spoon the tomatoes, onions, garlic and juices into a small Dutch oven then add the chicken broth to the tomato mixture. Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks.
Add the carrots and celery; cook for 30 minutes or until vegetables are tender. Add the zucchini, kale, and garbanzo beans and cook for 5 minutes. Serve with feta cheese sprinkled on top if desired. Enjoy.

Number of Servings: 10

Recipe submitted by SparkPeople user COMMANDERMANDER.