From the Kitchen of: Happy
Source:

 

10		tomatoes, ripe (3 lbs), cored, halved and seeded
1 1/2	tsp.	olive oil
2		onions, red - chopped
1		garlic clove - minced
3	cups	vegetable stock
3	tbsp.	basil, fresh - chopped
		salt and pepper to taste

Preheat broiler. Spray a baking sheet with nonstick
cooking spray. Place tomatoes on the baking sheet, cut
side down. Broil until skins are blistered, about 10
minutes. Set aside to cool. Slip off skins and chop
coarsely.

Meanwhile, in a medium-sized saucepan, heat oil over
medium-low heat. Add onions and saute for 5 minutes. Add
garlic and saute until the onions are very soft, about 5
minutes longer. Stir in tomatoes and cook, stirring, for
1 minute.

Transfer the mixture to a food processor or blender and
process until smooth; return to the saucepan. Stir in
stock and bring to a boil. Reduce heat to low and simmer
for 5 minutes. Remove from heat and stir in basil. Season
with salt and pepper. Cover and refrigerate until
chilled, at least one hour. The soup can be stored,
covered, in the refrigerator, for up to 2 days.