BLESS THIS MESS
01 Fresh Tomatoes
04 Can Diced Tomatoes
05 Vegetable Broth
06 Fresh Basil
Toss the fresh tomatoes and onion in olive oil. Spread onto a baking sheet and season with salt & pepper. Roast at 400 degrees for 40-60 minutes, or until blistered and blackened around the edges.
Scoop the roasted tomatoes into a soup pot. Add garlic, canned tomatoes, and broth. Add in the basil.
Bring to a simmer over medium heat, and simmer soup for at least 15-30 minutes, or up to an hour.
Working in batches, puree the soup till smooth in a blender or food processor. (If you have an immersion blender, you can use it directly in the pot of soup).
Taste and add additional salt or pepper to taste. Garnish with additional fresh basil.