Roasted Tomato Soup

Ingredients:

1.5 kg ripe plum tomatoes cut in half lengthwise
60 ml olive oil + 2 tablespoons
2 tsp salt
1 tsp black pepper
1 large onion chopped
6 garlic cloves minced
1/4 tsp crushed red pepper flakes
1 can (800 gr) whole peeled tomatoes with their juice
1 ½ cups fresh basil leaves
1 sprig rosemary
1 liter vegetable broth

Instructions:

Preheat the oven to 220°C. Toss together the tomatoes, 60 ml olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 35 minutes.

Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add onions and red pepper flakes, and cook, stirring occasionally, about 10 minutes. Add the garlic and cook for 1 more minute. Add the canned tomatoes, basil, rosemary and vegetable broth.

Transfer the oven-roasted tomatoes (and their liquid) into the stockpot. Bring to a boil and simmer uncovered for 40 minutes. Use a blender to blend the soup to a smooth consistency.

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