Ingredients:
- 12-15 plum tomatoes, halved
- 5 garlic cloves
- 1 shallot, quartered
- 1/2 cup basil
- 1/4 cup of olive oil
- 1/2 tbsp of red wine vinegar
- 1 tsp of oregano
- 1/2 tsp of salt
- 1 tsp of black pepper
- Pinch of red pepper flakes (optional)
Directions:
- Preheat your oven to 425°.
- Place your tomatoes, garlic, shallot, and basil into a 9 x13 inch baking dish.
- Drizzle the oil and vinegar over the tomatoes, shallot and basil and sprinkle with salt, pepper, oregano and red pepper flakes (if using). Mix ingredients in the dish so everything is well combined.
- Roast until the tomatoes have released most of their juices and some color has developed. Should take about one hour. Mix occasionally.
- Blend the cooled tomato mixture either in a blender (in batches) or using an immersion blender. If you would like an even smoother finished product, pass the soup through a fine mesh sift.
- Thin out the soup (if necessary) with the vegetable broth and adjust the seasoning to taste.
- Note: You may store this soup in the fridge for several days and reheat as needed.