Creamy Roasted Tomato Basil Soup

cafedelites.com

cwal

1.2 kg | 2½ lbs Roma tomatoes, halved lengthwise

600 g | 1¼ lbs Grape (or Cherry) tomatoes, halved lengthwise

8 whole cloves garlic, peeled and smashed with the back of a knife

3 tablespoons olive oil

Salt and freshly ground black pepper

1 large onion, diced

1 red bell pepper (capsicum), deseeded and diced

2 potatoes (200 g | 7 oz), diced

3 tablespoons tomato paste

4 cups vegetable broth

2 cups lightly packed fresh basil leaves, roughly torn

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Preheat oven to 430°F | 220°C. 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.

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