onion powder (or garlic)
(salt to taste)
quantities aren't listed because I generally only have a little with a lot of garlic.
I would recommend at least three-four roma tomatoes.
slice tomatoes in half, putting the flat side down. i would recommend using some sort of wax paper beneath the tomatoes instead of on just a cookie sheet. broil tomatoes at 400 for 15-20 minutes (or until wrinkly or bubbly). let cool and peel off skin and remove seeds. puree the tomatoes. set aside.
mince the garlic, using however much garlic you like (I generally use about 3-4, but if I'm making a larger portion i use about 6-7, i like mine garlic-y). set aside.
in a saucepan pour 1 cup of water with onion (or garlic) powder. cook for 5 minutes. add minced garlic and cook for another 5 minutes. depending on the heat, your water may reduce, add more water if you should choose to. then add the tomato puree to the garlic and water mixture. bring to boil and then let simmer for about another 5 minutes. if you think your tomato soup isn't as liquid as you would like, add more water.
after finished, add a pinch of salt and about a quarter of a teaspoon of basil.
stir and enjoy 4laugh