Tomato soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425 degrees F. Place the onion, garlic, bell pepper, and tomatoes on a rimmed sheet pan. Drizzle with olive oil and season well with salt and pepper. Toss to coat. Roast in oven for about 40 minutes, until all the ingredients are very tender, turning any veggies that may be starting to burn every so often.

Step 2

Let the roasted tomato mixture cool slightly so that you don't get burned. At this point, you can remove some or all of the tomato and pepper skins. I leave them on but some people don't like any tough bits. Transfer this mixture to a blender or soup pot if using an immersion blender. Add one cup of veggie broth and puree. Add more broth until you reach the desired consistency. Blend in the basil, leaving a few leaves out for garnish. I prefer using a regular blender here, but be careful not to completely seal the lid. Keep the lid ajar and hold a towel over the top to make sure you don’t get splashed and burned. Season to taste with salt and pepper.