Heat over to 375 degrees

On a cookie sheet, spread tomatoes, red pepper, onions and garlic in an even layer

Generously drizzle with olive oil, sprinkle with salt and pepper, toss

Roast for 30 minutes, or until tomatoes have wilted and onions are tender and browned

Transfer to a dutch oven, add chicken stock and simmer.

Working in small batches, transfer tomatoes and stock to a blender. Slowly, with the lid slithly off, blend well and return to dutch oven

Add basil, salt/pepper to taste

To serve, heat tortilla shell with a little olive oil in pan until slightly browned. Slice into strips. Top soup with tortilla strips