Ingredients
Scale
- 6–8 Roma tomatoes, halved
- 1 (28 oz) can diced tomatoes
- 1/2 cup fresh basil, chopped
- 1 teaspoon dried oregano
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 cup vegetable broth (or chicken broth)
- 1 small onion, diced
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the halved Roma tomatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
- Heat the remaining olive oil in a large pot over medium heat. Sauté the diced onion and garlic until fragrant and softened, about 5 minutes.
- Add the roasted tomatoes, canned diced tomatoes (with juices), dried oregano, red pepper flakes, and vegetable broth to the pot. Stir well.
- Bring the mixture to a gentle boil, then reduce the heat and simmer for 10-15 minutes to let the flavors meld.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until silky.
- Stir in the fresh basil and adjust the seasoning with additional salt and pepper as needed.
- Serve hot with crusty bread or a grilled cheese sandwich for dipping.
Notes
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Calories: 180 kcal | Servings: 4
