Roasted Tomato Basil Soup - Jan/Feb 2019

Ingredients-

• 2 1/2 lbs Roma tomatoes , halved lengthwise
• 1 1/4 lbs Grape tomatoes, halved lengthwise
• 8 whole cloves garlic , peeled and crushed
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 large yellow onion, chopped
• 1 red bell pepper deseeded and diced
• 1 potato (3 oz), diced
• 3 tablespoons tomato paste
• 4 cups vegetable broth
• 2 cups lightly packed fresh basil leaves , roughly torn

Preparation-

• Preheat oven to 430°F. Place tomatoes on a baking tray with the garlic cloves. Drizzle
  with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or
  until soft and charred on the tops.
  
• While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized saucepan over
  medium-high heat. Add the onion, peppers and potato; cook while occasionally stirring,
  until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7
  minutes). Stir the tomato paste through the potatoes and onion; pour in the broth;
  season with extra salt; cover and bring to a boil.
  
• Reduce heat to low; simmer for about 15 minutes or until potato is just tender when
  tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of
  basil to use as garnish); continue to simmer until the basil is just soft (about 2 minutes).
  Blend soup using a stick blender until smooth.
  
• Pour the soup through a strainer or colander to remove any skins and thick tomato
  pieces, for a smoother soup
• Sprinkle with extra basil, shaved parmesan cheese, and serve with a buttery grilled
  cheese sandwich.
  

Tried and true by the Platinum Crew. Enjoy! -Bianca