Roasted Tomato Basil Soup

My oldest got braces today.  It makes me sad because I realize how old she is getting (13.5!) but also because she was sore and uncomfortable.  After her appointment, I asked her what she wanted to eat for dinner and she requested some homemade tomato soup.  A short search of my favorite food blogs brought me to this recipe and it was perfect!  It reminded me of Panera's tomato soup which we love!  This is definitely my go-to tomato soup recipe in the future.  I wouldn't change a thing.  LOVED it!  We ate it with some soft rolls, salad and grapes. 

Roasted Tomato Basil Soup 

from Two Peas and Their Pod

Ingredients:
2 1/2 pounds Roma tomatoes, cut in half lengthwise

4 tablespoons olive oil, divided
Salt and pepper, to taste, for seasoning tomatoes
1 medium onion, chopped
4 cloves of garlic, minced
Dash of red pepper flakes
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
4 cups vegetable broth (you can use chicken broth)
Salt and pepper, to taste

Directions:

1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.
2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.
3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.  Serves 4-6.