-about 2½ pounds of roma tomatoes, quartered (any meaty, roast-worthy garden tomato would do)
-2 tablespoons olive oil
-kosher salt to taste
2 tablespoons olive oil
1 medium onion, diced
4 cloves of garlic, finely chopped
¼ teaspoon crushed red pepper flakes
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
4 cups broth (vegetable is best; chicken broth will work)
the tomatoes you roasted
salt & pepper to taste
Instructions
Pre-heat the oven to 400. Line a rimmed baking sheet or 9 X 13 pan with foil. Spread the quartered tomatoes across the foil in a single layer, drizzle with the olive oil, and toss them around a bit to coat. Spread them back out evenly in the pan and sprinkle with the kosher salt.
Roast the tomatoes in the oven for about 45 minutes. Remove the pan from the oven and set the tomatoes aside.
In a large stock pot heat the olive oil. Add the onion, and keeping the stove at about medium-high, cook them until they are tender (2-3 minutes should do).
Stir in the garlic and crushed red pepper flakes. Cook for about another minute or two.
Add the canned tomatoes, fresh basil, and broth. Stir in the roasted tomatoes.
Bring the soup to a low boil and then reduce the heat to medium low and continue cooking for about 30 minutes, stirring occasionally.
Pour the cooked soup into a blender or use an immersion (stick) blender to pulse the soup to your desired consistency.
Garnish with more fresh basil, cheesy croutons, a crusty loaf of bread, or a sprinkle of shredded cheese.
Notes
Go easy on the salt in the first step (roasting the tomatoes). You can add more salt to the finished soup if you need to.
Recipe by Sugar Dish Me at https://www.sugardishme.com/roasted-tomato-basil-soup/