Roasted Tomato & Basil Soup

Perfect for a gloomy fall day!
Or when you aren't feeling particularly well... I've been fighting off a cold for what seems like two weeks now. Started with a sore throat which is now gone but it's turned into a full on head cold. Think congestion, runny nose, pounding head... oh yeah, don't forget the body aches. Bleh. This hit the spot though!! I'm suprised I had the energy to make it.

Original recipe can be found here.

Enjoy!

Ingredients:

• 2 1/2 pounds Roma tomatoes, cut in half lengthwise
• 4 tablespoons olive oil, divided
• Salt and pepper, to taste, for seasoning tomatoes
• 1 medium onion, chopped
• 4 cloves of garlic, minced
• Dash of red pepper flakes
• 1 cup freshly chopped basil
• 1 (15 ounce) can diced tomatoes
• 4 cups vegetable broth (you can use chicken broth)
• Salt and pepper, to taste

Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.

Landon likes to watch things cook in the oven :)

In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes.

Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes.

Add the canned tomatoes, fresh basil, and vegetable broth.

Stir in the oven roasted tomatoes. 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.

Tomato soup needs it's other half... :)
So grab your favorite bread.

And some butter...

And your favorite cheese... you know where I'm going with this one :)

And flip!

Season with salt and pepper, to taste, and serve warm. YUM!


Directions:

1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.
2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.
3. 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. Season with salt and pepper, to taste, and serve warm.

Cheers!