Roasted Tomato Soup Recipe

Preheat oven to 400°F.

Arrange tomatoes, cut side down, on a baking sheet. Drizzle with 1/2 cup olive oil. Sprinkle with salt and pepper. Bake in the preheated oven until tender, about 1 hour.

Transfer tomatoes and juice to a blender or food processor. Process until smooth. Set aside.

Heat remaining oil in a pot over medium-high heat. Sauté shallots until tender. Add puréed tomatoes and dried oregano. Add chicken broth and stir. When mixture comes to a boil, turn off heat.

Strain soup, one ladle at a time, into a pot.6 heat soup, uncovered, over medium heat until slightly thick, about 10 minutes. Taste and adjust seasoning. Serve warm with cheese, olive oil, balsamic vinegar, and basil.

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