Newlywed Tomato Soup

• 2 large tomatoes, cut in half
• 3 teaspoons olive oil, divided
• salt and pepper, to taste
• 1/4 yellow onion
• 2 cloves garlic, minced
• red pepper flakes, to taste
• 1 cup homemade or low sodium chicken broth
• 1 14.5 oz can stewed tomatoes
• 2 cups fresh basil, torn if larger than bite size
• 1 teaspoon dried oregano
• Shredded parmesean, opt garnish

1. Roast tomatoes, tossed in 2 tsp oil, salt and pepper, at 450 for 40 minutes.
2. Meanwhile, prepare and saute onion, garlic and red pepper in remaining 1 tsp oil.
3. In a blender, puree roasted tomatoes and all pan ingredients until smooth. Pour into soup pot.
4. Swirl blender with small amount of water or chicken broth to catch and remove every lat bit of tomato mix. Add to pot.
5. Combine with chicken broth , stewed tomatoes, basil and oregano.
6. Bring to a boil, than simmer, covered, for 40 minutes.
7. Serve hot or cold, garnished with parmesan, if desired.

tomatoes, olive oil, salt, yellow onion, garlic, red pepper, chicken broth, tomatoes, fresh basil, oregano, parmesean

Taken from food52.com/recipes/20645-newlywed-tomato-soup (may not work)