A beautiful Tuscan inspired soup that is great served fresh or reheated from the freezer. Enjoy this soup with a whole grain bun and your favourite hard cheese. Recipe adapted from Whitewater Cooks by Shelley Adams Makes 12-16 servings What you need: 12 fresh tomatoes, quartered and roasted1/4 cup balsamic vinegar2 tbsp brown sugar1/4 cup olive oil4 cloves garlic3 large onions, diced1 1/2 cups sun-dried tomatoes2-28 oz cans low sodium canned tomatoes2 cups (more or less based on desired thickness) vegetable or chicken stock1/4 cup dried basilParmesan or asiago cheese to garnish How you prepare: Toss fresh tomatoes and garlic http://www.healthstandnutrition.com/big-batch-roasted-tomato-soup/