BLESS THIS MESS
During the colder winter months (and to be honest, even when it’s not that cold) I find myself gravitating toward soup. Roasted Tomato Soup is colorful, smooth, and rich without a trace of cream.
Toss the fresh tomatoes and onion in olive oil. Spread out onto a baking sheet and season liberally with salt and pepper.
Roast at 400 degrees for 40-60 minutes, or until blistered and blackened around the edges.
Scoop the roasted tomatoes into a soup pot. Add garlic, canned tomatoes, and broth. Add in the basil.
Bring to a simmer over medium heat, and simmer soup for at least 15-30 minutes, or up to an hour.
Working in batches, puree the soup till smooth in a blender or food processor. (If you have an immersion blender, you can use it directly in the pot of soup).
Taste and add additional salt or pepper to taste. Garnish with additional fresh basil.