(The measurements are estimates. I have no idea how much of anything I used. Just until it looked right.)
3 tomatoes
1 head garlic
1 onion
1 c. Artichoke hearts
Salt and pepper
Olive oil
Garlic salt
1 box chicken broth
1 large can diced tomatoes
1 stick of butter
¼ - ½ c. flour
Spoonful of sugar
@2-3 c milk or cream
Basil
Bay leaf
Preheat oven to 425. Rub olive oil on baking pan. Cut and core tomatoes. Place cut pieces on pan. Cut up onions, garlic, and drained artichokes and place on pan. Drizzle with olive oil. Salt, pepper, and garlic salt to taste. Place in oven for @ 20 minutes, or until they start to caramelize.
While veggies are roasting, pour chicken broth in pot and add stick of butter. Melt butter and stir. Pour can of tomatoes, in blender and puree. Add to broth mixture. Slowly add flour, sugar, and milk while stirring constantly. Add basil and bay leaf, salt and pepper to taste.
Pour a bit of broth mixture (2+ cups) to blender and put in roasted vegetables. Puree. Pour into rest of soup. Mix until fully blended. Season to taste.
