Tomato Bread Soup

If you love tomato soup (or even if you don't), you will want to try this one! I will say it's not your traditional tomato soup, which is part of why I like it so much. Huge, fresh flavors combine into yummy goodness.

From Food Network's Five Ingredient Fix

Ingredients:
~8 tomatoes (4 Roma, 4 Vine-Ripened work great)
~Fresh Basil
~Garlic-Infused Olive Oil (found with regular olive oil at the store)
~Day-old Sourdough bread
~28oz. can crushed tomatoes with basil (I also added a can of Italian-style diced tomatoes, which add a lot of flavor)
~Salt & Pepper (if you're counting ingredients, salt and pepper are "free" ingredients since most people have them in their kitchen)

1. Preheat oven to 400. Cut tomatoes into chunks and gut the insides.  Arrange on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 15-20 min.
2. Meanwhile, heat canned tomatoes in a soup pot. Right before adding tomatoes, add basil to your liking. Tear up sourdough into chunks and toss into soup. Add roasted tomatoes and serve.