Roasted Tomato Soup
Ingredients
- 3 pounds Roma, cherry or other tomatoes, chopped
- ¼ cup olive oil
- Salt and pepper, to taste, for seasoning tomatoes
- 2-3 medium onions, chopped
- 4-6 cloves of garlic
- 1 cup freshly chopped basil, divided
- 4 cups vegetable or chicken broth
- ½ tsp salt and freshly ground pepper, to taste
Instructions
Preheat oven to 400 degrees F. Spread the tomatoes, onions and garlic on a baking sheet and drizzle with 2-4 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes. You may need to stir a couple of times.
In a large stockpot, add the oven roasted tomato mixture, half of the basil, and vegetable broth. Add a dash of red pepper flakes if you like. Cook for about 30 minutes over medium-low heat.
Use an immersion blender to puree the soup in the stockpot , or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Add remaining basil, season with salt and pepper to taste, and serve warm.