Roasted Tomato Basil Soup

Source: twopeasandtheirpod.com via Leanne on Pinterest

2 1/2 pounds Roma tomatoes, cut in half lengthwise - I left them whole and didn't notice any problems.
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 - I omitted.
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
4 cups 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. Be sure to add a larger pan underneath if you're using a cookie sheet without a lip - the oil can spread and run over onto the bottom of your oven filling your house with smoke. Not that this happened...

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. Cook for another 2-3 minutes.

Add the canned tomatoes, fresh basil, and chicken 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. I used the immersion blender - easy! The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.

I found the soup a little bit bland and added salt once it was done. Jarrod suggested serving it with chopped chorizo on top, but Sprout's didn't have chorizo this weekend. Instead I served it with a little Parmesan cheese, garlic and parm toast, and a simple salad. Delicious! Jarrod even liked it even though it was "vegetarian." (I used chicken broth so it wasn't really vegetarian...)