Susan here is my favorite.It's from the Harvest forum and I am also going to give you a link to a whole thread of recipes at the same forum......

If you already have put up your tomatoes just roast the garlic.....and then do the recipe. You can use this recipe for a whole bunch to can or just to make one big pot by adjusting amounts.

Roasted Tomato Garlic Soup
Recipe By :Katie
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)

1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft.
*Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. Cream may be added to taste when the soup is served.

Here is a link that might be useful: check out all these recipes

Thanks, Ruthie! I will try this on Sunday.

and do you serve it with a grilled cheese sandwich?

I usually just have soup and crackers.

(For some reason I haven't been getting my email notifications lately, even though I check the box off)

this is the recipe we use at the restaurant I work at tale a#10 can of tomatoes pour some of the liquid in the kettle and add a Tb of baking soda 1 TB of chicken broth and 1/2 Tb of lawry seasoning salt. chop up the tomatoes and pour the rest of the liquid and the tomatoes in the heated brothand add 1/2 can or more to it. We add dry creamer to it and about 2 TB of butter or margarine Heat but do not boil and enjoy.

THAT IS A 1/2 CAN OF WATER IN MY RECIPE

Hi Susan,
Every fall I buy 2 bushels of Roma tomatoes. I always make this soup from some of them. I give my Step-father containers of soup for his birthday. This freezes very well.

It's Ina Garten's and is definitely tried and true, by me!

Roasted Tomato and Basil Soup
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock.
Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Puree using an immersion blender. Taste for seasonings.

Wow, I can hardly wait to get cooking! Thanks!