Roasted Fresh Tomato Soup

4-5 pounds fresh ripe tomatoes, sliced in half (I like mixing plum and regular ones)
5 cloves garlic, peeled
3 large shallots, peeled and sliced in half lengthwise
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups vegetable stock
2 cups water
1 teaspoon fresh thyme
1 large handful fresh basil leaves
1 teaspoon agave nectar

Heat oven to 425 degrees. Toss the tomatoes, garlic and shallots with the olive oil. Place on a baking sheet, with the tomatoes cut side up. Bake for 45 minutes.

Transfer the tomatoes, garlic and shallots (along with any accumulated juices) to a large saucepan. Add the remaining ingredients.

Bring to a boil, then reduce heat and simmer for 20 minutes.

Puree in a blender or using an immersion blender. Add salt and pepper to taste.

Serves 4