Roasted Roma Tomato Soup

1. 1

   Preheat the oven to 375F. Rinse and slice the tomatoes in half, and line them (cut side up) on a cookie sheet. Give a generous coating of olive oil, salt and pepper. Roast in the oven for about 45 minutes. (They will look dried out, edges turning a bit brown. Not too much though!) Allow to cool to room temperature.

2. 2

   Saute the garlic and onions in a bit of olive oil over medium heat until fragrant and tender, about 5 minutes.

3. 3

   Place tomatoes, onion, garlic, and basil (yes, all of it!) in a food processor and blend until totally pureed.

4. 4

   Put the tomato basil mixture in a large sauce pan over medium heat, adding the stock, tomato paste, tomato sauce and red pepper flakes. Mix until well combined and then bring to a boil. Once the soup is boiling, reduce heat to low and simmer for an hour, stirring occasionally. Taste every now and then, adding salt and pepper as desired.

5. 5

   Make some grilled cheese sammiches... (this step is optional, but they go so well together!)

* Per serving · 4 servings · Values may vary.