Slow-Roasted Tomato Orange Soup with Pesto

Slow Roasted Tomatoes:

• 15 tomato miscellaneous, cored and halved if large
• 2 garlic large cloves, cut into slivers
• salt sea salt and freshly cracked, to taste
• black pepper sea salt and freshly cracked, to taste
• basil dried, to taste
• oregano dried, to taste
• 1-2 tbsp olive oil to taste

Soup:

• 1 tbsp olive oil
• ½ yellow onion finely diced
• 2 carrot peeled and finely diced
• 2 celery stalks, finely diced
• 2 large garlic cloves, minced
• tomato slow simmered with juices
• 4 cups chicken broth **Use vegetable broth for a vegetarian version
• orange juice from 2 oranges
• salt sea salt and freshly cracked, to taste
• black pepper sea salt and freshly cracked, to taste

For Serving:

• ¼ cup basil chopped
• pesto to taste
• croutons homemade