Roasted Tomato Soup

So easy and so darn delicious!

• 3 lbs of tomatoes – mix and match. Halve or quarter the large ones; cherry tomatoes can be left whole
• 1 medium onion quartered
• 7 cloves garlic, peeled but left whole
• 1/3 c olive oil
• 1/2 tsp each S&P
• 2 c chicken broth
• 2 tbl butter
• 1/2 tsp (or so) red pepper flakes for heat
• 1 c fresh basil leaves – rolled and thinly sliced

Heat oven to 450F

Spread tomatoes, onion and garlic onto baking sheet. Sprinkle with salt and pepper and drizzle with olive oil – mix well.

Roast for 30 mintues. Some tomatoes may have brown spots, but that’s fine.

Transfer to large soup pot, including all pan juices. Add broth and butter and red pepper flakes.  Heat to a simmer then continue cooking for 30 minutes or until about a 1/3 of liquid has evaporated.

Turn off heat and add basil. Using an immersion blender, blend until smooth.