Creamy Roasted Tomato Basil Soup

Ingredients

• 1.2 kg / 2 1/2 lbs Roma tomatoes, halved lengthwise
• 600 g / 1 1/4 lbs Grape, or Cherry tomatoes, halved lengthwise
• 8 whole cloves garlic, peeled and smashed with the back of a knife
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 large yellow onion, chopped, optional
• 1 red bell pepper, capsicum, deseeded and diced
• 1 potato, 100 g / 3 oz, diced
• 3 tablespoons tomato paste
• 4 cups vegetable broth
• 2 cups lightly packed fresh basil leaves, roughly torn

Directions

1. Set the oven to 430°F | 220°C. Arrange the tomatoes and garlic cloves on a baking tray. Spoon over 2 tablespoons of oil, add salt and pepper, then roast for about 25 minutes, until the tomatoes have softened and the tops are nicely charred.
2. As the tomatoes roast, warm 1 tablespoon of oil in a medium-sized pot/saucepan set over medium-high heat. Add onion, peppers (capsicum) and potato and cook, stirring now and then, until the onion turns transparent and the potato starts to brown and crisp around the edges, about 6-7 minutes. Mix the tomato paste into the onion and potatoes, add the broth/stock, season with extra salt, then cover the pot and bring it to a boil.
3. Turn the heat down to low and simmer for about 15 minutes, until a fork slides into the potato and it is just tender. Tip the roasted tomatoes and garlic into the broth along with the basil, setting aside 2 tablespoons of basil for garnish if you wish. Simmer a little longer, just until the basil wilts and softens, about 2 minutes. Use a stick blender to puree the soup until smooth.
4. Optional: For an even smoother soup, pass it through a strainer or colander to catch tomato skins and any thicker bits.
5. Finish with extra basil and shaved parmesan cheese, and serve with cheesy garlic bread.