Roasted Tomato Soup

6 lbs. roma tomatoes
1 Tbsp. minced garlic
1/4 cup finely chopped shallots
1/4 cup extra-virgin olive oil
1 cup fresh basil, cleaned and chopped
1/4 cup fresh chives, chopped
1 Tbsp. fresh tarragon, chopped
3 Tbsp. balsamic vinegar
2 tsp. kosher salt
1 tsp. black pepper
5 cups roasted vegetable stock

•Cut the stems off the tomatoes and cut in half. Place cut-side down on a parchment-lined baking sheet and roast in a 350°F oven for 1 1/2 hours, or until the expelled juices dry but the tomatoes are not burned.
•Meanwhile, sauté the garlic and shallots in the olive oil until translucent.
•In a large pot, combine the roasted tomatoes and sautéed garlic-shallots with the remaining ingredients. Simmer for 30 minutes.
•In a blender, purée until well mixed but not completely puréed.

Makes 8 servings