Slow-Roasted Tomato Orange Soup with Pesto

Slow Roasted Tomatoes:

• 15 miscellaneous tomatoes, cored & halved if large
• 2 large cloves of garlic, cut into slivers
• Sea salt and freshly cracked pepper, to taste
• Dried basil, to taste
• Dried oregano, to taste
• 1-2 tbsp Olive oil, to taste

Soup:

• 1 tbsp olive oil
• ½ yellow onion, finely diced
• 2 carrots, peeled & finely diced
• 2 celery stalks, finely diced
• 2 large cloves of garlic, minced
• slow simmered tomatoes & their juices
• 4 cups chicken broth **Use vegetable broth for a vegetarian version
• Juice from 2 oranges
• Sea salt and freshly cracked pepper, to taste

For Serving:

• ¼ cup basil, chopped
• Pesto, to taste
• Homemade Croutons