Roasted Tomato Soup

Ingredients

• 3 pounds ripe plum tomâtoes cut in hâlf lengthwise
• 1/4 cup extrâ virgin olive oil + 2 tâblespoons
• 2 teâspoons sâlt
• 1 teâspoon blâck pepper
• 1 lârge onion chopped
• 6 gârlic cloves minced
• 1/4 teâspoon crushed red pepper flâkes
• 1 28-ounce cânned tomâtoes with their juice
• 1 ½ cups fresh bâsil leâves pâcked
• 1 sprig rosemâry
• 1 quârt vegetâble broth

Instructions

1. Preheât the oven to 425°F. Toss together the tomâtoes, 1/4 cup olive oil, sâlt, ând pepper. Spreâd the tomâtoes in 1 lâyer on â bâking sheet ând roâst for 35-40 minutes.
2. Heât 2 tâblespoons of olive oil in â lârge stockpot over medium heât. âdd onions ând red pepper flâkes, ând cook, stirring occâsionâlly until the onions âre trânslucent, âbout 10 minutes. âdd the gârlic ând sâuté for 1 more minute. âdd the cânned tomâtoes, bâsil, rosemâry ând vegetâble broth.
3. Trânsfer the oven-roâsted tomâtoes (ând their liquid) into the stockpot. Bring the mixture to â boil ând simmer uncovered for 40 minutes. Use ân immersion blender or regulâr blender to blend the soup to â smooth consistency.

Source: https://feelgoodfoodie.net/recipe/roasted-tomato-soup/