Roasted Tomato Soup

Step 1

Pre-heat oven to 375 degrees.

Step 2

Wash and cut tomatoes, placing in a shallow baking dish cut side down.

Step 3

Add onion pieces, garlic, oregano and basil to the pan.

Step 4

Drizzle vegetables with olive oil and balsamic vinegar.

Step 5

Season with salt and pepper.

Step 6

Bake for 45 minutes.

Step 7

Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth.

Step 8

An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).

Step 9

Serve garnished with cheese if desired.