Roasted Tomato Basil Soup

Gorgeous sheet pan Roasted Tomato Basil Soup has delicious charged flavors, thanks to roasted vegetables that gently caramelized in the oven. This soup is super easy, and only uses a few simple ingredients that you probably have on hand at home! Simple, healthy, beautiful, delicious soup. What more could you ask for in a soup?!

Yield: 4 generous servings (about 1 quart)
INGREDIENTS
16 ounces small tomatoes sliced in half
1/2 onion cut into small slices
1/2 tsp salt
1 tbsp fresh chopped basil leaves
2 cup veggie broth

DIRECTIONS

1. Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil or parchment paper.
2. Places the veggies in a single layer on the baking sheet and roast for 30-40 minutes, or until the pepper skins take on a nice char. Remove from oven.
3. Let the vegetables rest on the sheet, until cool enough to handle.
4. Peel the skin off of the peppers. Don't worry about any hard to peel areas, just remove the bubbled up charred skin.
5. Scrape the veggies into a blender, making sure to include all the juices. Add the veggie broth to the jar, along with the basil and a big pinch of salt. Puree until smooth.
6. Add the soup to a pot over medium heat. Heat all the way through. Taste for salt.

*Recipe from soupaddict.com*