Roasted Tomato Soup

American Comfort Food at its best (serve with ham/cheese sandwiches for a full meal)

Ingredients

Ingredients

• 4 lb tomatoes (any type)

• 3 tbsp olive oil divided

• Salt and pepper to taste when called for

• 1 huge yellow onion, diced

• 7 cloves garlic minced

• 1 tsp smoked paprika

• 1-2 tsp red pepper flakes, or more to taste

• 4 cups vegetable broth (chicken broth works too)

• 1 cup loosely packed basil leaves chopped

• Optional toppings: parmesan, drizzle of olive oil or cream, sour cream, basil

Serve with garlic bread, grilled ham/cheese sandwiches or crackers.

Instructions

1. Heat oven to 450 and roast tomatoes. Quarter or half them (your choice) and lay on baking sheet (cut side up). Drizzle with some olive oil lightly and season with salt and pepper. Bake for 30-40 minutes for them to soften and then set aside. Can turn off oven now.
2. Saute onion and garlic with oil in large stockpot until translucent. Add spices and saute a couple more minutes.
3. Add all ingredients (not the optional ones) to pot. Stir to combine.
4. Using a handheld immersion blender, partially puree the soup to preference (from barely to fully smooth). You can transfer to a blender if you do not have an immersion blender.
5. Season to taste if needed.
6. Serve.