Serves: 5
Start to Finish: 1 hour 15 minutes

3	pounds fresh tomatoes, sliced (can substitute 28 ounces crushed tomatoes and skip steps 1 and 2)
1	tablespoon olive oil
½	medium onion, diced
1	teaspoon garlic powder
1	teaspoon dried basil
1	teaspoon salt
½	teaspoon dried oregano
½	teaspoon ground black pepper
½	cube vegetable bouillon
1	cup water
1	cup half and half

1.  Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. 
2. Toss tomato slices with ½ tablespoon of olive oil.  Arrange evenly across prepared baking sheet.  Roast in oven for an hour, until soft and starting to brown around the edges.  Remove from oven and set aside.
3.  Heat remaining ½ tablespoon olive oil in large pot over medium-high heat.  Add onions and sauté until soft, about 7 minutes, stirring occasionally.  Stir garlic powder, basil, salt, oregano, black pepper and bouillon into onions and cook 30 seconds.
4.  Add water to pot and stir to de-glaze.  Add roasted tomatoes.  Using an immersion blender, blend soup until smooth.  Bring to boil, reduce heat to low and simmer for 10 minutes.  Stir in half and half.  Remove from heat.  Serve hot.

Per Serving:  157 cal., 8 g fat (4 g sat. fat), 16 mg chol., 715 mg sodium, 883 mg pot., 18 g carb., 12 g sugar, 5 g fiber, 4 g pro.