Begin by roasting the tomatoes in a 400°F oven. Cut the tomatoes into wedges. Try and cut the tomatoes so they are all about the same size.
Lay them on a foil lined baking sheet.Cut onion into 1/2" wedges. Lay on baking sheet with tomatoes.
Coat tomatoes and onion with olive oil, salt and pepper. Toss and arrange tomatoes and onions in a single layer.
Cut 1/4" off the bottom of the head of garlic. Place garlic on a piece of foil. Drizzle with olive oil. Wrap tightly and place on the baking sheet, with the tomatoes and onions.
Roast in 400°F oven for 30 minutes. Toss and roast for an additional 20 minutes.
Meanwhile, bring chicken stock to a boil and then turn down to a simmer, in a large pot. I used homemade chicken stock – following the same instructions for making turkey stock.
Once the tomatoes and onions are nicely roasted, carefully transfer to a blender. Open the foil wrapped garlic and pop 2-3 garlic cloves into the blender. If your family likes very garlicy dishes, add more garlic. Reserve the other garlic cloves to make garlic bread or for pasta sauces and other soups.
Puree the tomatoes, onions and garlic until smooth.
Pour the tomato puree into the pot of chicken stock…stir to blend together.
Toss in chopped basil and serve.
Nutrition Info is to be used as a rough guide only. Nutrition Info is based on the products that I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.