Yields 6 servings

• Ingredients
• 2 tablespoons olive oil
• ½ cup finely diced onion
• ½ cup finely diced turnip
• ½ cup finely diced carrot
• 2 teaspoons minced garlic
• 4 cups homemade vegetable or chicken stock or canned broth (low sodium)
• ¼ cup tomato paste
• 3 cups roasted plum tomatoes (recipe follows) with their cooking juices
• ¼ cup firmly packed fresh basil leaves
• ¼ cup chopped fresh parsley

Directions
Heat the oil in a large saucepan over a medium high heat, and sauté the onion, turnip, carrot and garlic until softened. Stir in the stock, tomato paste and roasted tomatoes together with any cooking juices. Cover and bring to a boil. Reduce the heat and simmer for 30 minutes. Coarsely chop the remaining basil leaves, and stir the basil and the remaining parsley into the soup. Divide the soup among six soup bowls and garnish with extra parsley leaves if desired.

Roasted Plum Tomatoes

• Ingredients
• 24 large ripe plum tomatoes
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped fresh oregano

Directions
Preheat oven to 325 degrees. Cut the tomatoes in half crosswise, and place them in a large roasting pan. Drizzle the olive oil over them, and sprinkle the chopped basil and oregano over the top. Roast for 45 minutes. Let the tomatoes cool slightly. Then remove the skins and cores, and coarsely chop the flesh. Makes about 3 cups.