Ingredients:

  • 2 lbs (900g) ripe tomatoes, halved or quartered
  • 1 large onion, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 red bell pepper, seeded and roughly chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 4 cups (950ml) vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • Fresh basil leaves (optional)
  • Dollop of crème fraîche or Greek yogurt (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes, onion, carrots, celery, bell pepper, and garlic with olive oil, oregano, basil, salt, and pepper on the baking sheet. Roast until vegetables are tender and slightly caramelized.
  2. Transfer roasted vegetables to a large pot. Add vegetable broth. Bring to a simmer over medium heat.
  3. Use an immersion blender to blend the soup until smooth. If using a regular blender, blend in batches, being very careful with hot liquids.
  4. Taste and adjust seasoning (salt, pepper, red pepper flakes) as needed. Ladle into bowls. Garnish with fresh basil and a dollop of crème fraîche or Greek yogurt, if desired.