Roasted Tomato Soup

Instructions

• 1

  Heat the oven to 425ºF.

• 2

  Line a baking pan with parchment paper. Arrange tomatoes, cut side up, on the pan. Scatter onion and garlic in a single layer around tomatoes. Sprinkle tomatoes, onion, and garlic with basil, oregano, salt, and pepper to taste; drizzle with oil. Bake on the middle rack of the oven until tomatoes are golden on the bottoms and start to collapse, about 40 minutes.

• 3

  Remove from the oven and carefully transfer the contents of the pan to a blender. Add 1⁄2 cup of the broth and purée until smooth. Transfer puréed mixture to a medium saucepan. Stir in remaining 1⁄2 cup broth and bring to a simmer over medium heat. Remove the pan from the heat and season soup with additional salt and pepper, if desired. Serve warm.

Each serving is 1-1/4 cup.