Directions

1. Preheat oven to 350 degrees. Drain tomatoes very well, using a colander, and reserve the juice, which you'll use later. Spread drained tomatoes evenly on a cookie sheet or roasting pan. Sprinkle with minced garlic, basil and parsley, Spoon 2 Tbsp. of olive oil over the tomatoes. Roast tomatoes for about an hour, until they are quite dry and brown on the bottom. (Tip: For easy clean-up, line the cookie sheet or roasting pan with parchment paper.)
2. While tomatoes are roasting, sauté the onions in two Tbsp. of olive oil in a large soup pot until they are soft.
3. When tomatoes are done, spoon them into pot with onions. Add reserved tomato juice, chicken broth, butter and kelp purée and simmer for 30 minutes.
4. Using an immersion blender, blend the tomato mixture until it is very smooth. Stir in two Tbsp. of olive oil. Season with with salt and pepper to taste. Serve immediately with slices of crunchy baguette.