Roasted Tomato-Basil Soup

Ingredients:
2 lbs. fresh tomatoes, quartered (a nice variety of red, green, yellow, etc.)
1 large onion cut into eighths
2 cloves garlic, sliced
1 t. lemon pepper
1/2 t. sea salt
1/4 t. fresh ground black pepper
olive oil flavored cooking spray
14.5 oz. can low sodium diced tomatoes
32 oz. low sodium chicken broth
14.5 oz. low sodium vegetable broth
2 T. fresh basil leaves (or 2 t. dried basil)

1. Preheat oven to 400
2. Spray a large cookie sheet (1/2 sheet pan size) with cooking spray.
3. Arrange tomatoes and onion on cookie sheet.
4. Spray vegetables with cooking spray.
5. Sprinkle garlic slices, lemon pepper, sea salt and pepper on top.
6. Roast uncovered for 30 minutes (or until tomatoes are soft and onions are translucent).
7. Transfer vegetables into large soup pan (add liquid that has collected in pan too!).
8. Add can of diced tomatoes and basil leaves.
9. Add broth and bring to boil.
10. Turn heat down to med-low and simmer for 30 minutes.
11. Puree mixture in blender or use immersible blender stick until smooth.

Makes about 6 servings