Roasted Tomato and Basil Soup

Ingredients:

• 2 pounds ripe tomatoes, halved
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fresh basil, chopped
• 1 tablespoon balsamic vinegar

Directions:

1. Preheat the oven to 400°F (200°C).
2. Place the halved tomatoes, chopped onion, and minced garlic on a baking sheet.
3. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat.
4. Roast in the oven for 30 minutes, until the tomatoes are caramelized.
5. Transfer the roasted mixture to a large pot and add vegetable broth.
6. Bring to a simmer over medium heat, then reduce to low and cook for an additional 10 minutes.
7. Stir in the chopped basil and balsamic vinegar.
8. Use an immersion blender to puree the soup until smooth.
9. Serve hot, garnished with additional basil if desired.