Ingredients
2½lbRoma tomatoes,halved lengthwise
1¼lbgrape tomatoes,or cherry, halved lenthwise
8garlic cloves,peeled and smashed with the back of a knife
3tbspolive oil
salt and freshly ground black pepper
1large yellow onion,chopped, optional
1red bell pepper,capsicum, deseeded and diced
3ozpotato,diced
3tbsptomato paste
4cupsvegetable broth
2cupsfresh basil leaves,lightly packed, roughly torn
Preparation
Preheat oven to 430 degrees F.
Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat.
Add the onion, peppers (capsicum) and potato; cook for 6 to 7 minutes while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges.
Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork.
Add the tomatoes, garlic and basil to the broth. Continue to simmer for 2 minutes or until the basil is just soft. Blend soup using a stick blender until smooth.
Sprinkle with extra basil, shaved parmesan cheese (optional), and serve with cheesy garlic bread
