Roasted Tomato-Squash Soup - cooking recipe

Ingredients

3 tomatoes, sliced in half
4 cloves garlic, peeled
2 yellow squash, diced
10 leaves basil, chiffonade
3 tablespoons olive oil
2 cups water
1 shrimp bouillon cube
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon comino (cumin)

Preparation

Place tomatoes, cut sides up, in an oven proof baking dish with garlic, basil and squash, and drizzle with garlic oil.
Bake at 375 degrees for 1 hour.
Transfer contents of baking dish to a pot and add shrimp bouillon, turmeric, salt and comino.
Cook at medium heat for an additional 20 minutes.
Let cool slightly and serve.