ROASTED TOMATO SOUP

Ingredients

• 3 pounds ripe plum tomatoes cut in half lengthwise
• 1/4 cup extra virgin olive oil + 2 tablespoons
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large onion chopped
• 6 garlic cloves minced
• 1/4 teaspoon crushed red pepper flakes
• 1 28-ounce canned tomatoes with their juice
• 1 ½ cups fresh basil leaves packed
• 1 sprig rosemary
• 1 quart vegetable broth

Instructions

1. Preheat the oven to 425°F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 35-40 minutes.
2. Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add onions and red pepper flakes, and cook, stirring occasionally until the onions are translucent, about 10 minutes. Add the garlic and sauté for 1 more minute. Add the canned tomatoes, basil, rosemary and vegetable broth.
3. Transfer the oven-roasted tomatoes (and their liquid) into the stockpot. Bring the mixture to a boil and simmer uncovered for 40 minutes. Use an immersion blender or regular blender to blend the soup to a smooth consistency.

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