Roasted Tomato Basil Soup

• 2 whole tomatoes, quartered
• 1/2 cup san marzano mini tomatoes, halved
• 1/4 onion, cut in slices
• 4 clove garlic
• 1 cup fresh basil
• 1/4 cup olive oil
• 1 can crushed tomatoes (15 oz)
• 1 can diced fire roasted tomatoes (15 oz)
• 4 cup chicken stock
• 1/2 cup white wine
• 2 tbsp dried basil
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 dash crushed red pepper flakes

1. Preheat oven to 400 degrees .
2. Quarter tomatoes.
3. Half the san marzano tomatoes.
4. Put both kind of tomatoes on a foil lined baking sheet and drizzle with olive oil.
5. Bake for 35 minutes.
6. Wrap garlic and onions drizzled with olive oil in foil and bake along with tomatoes.
7. Put roasted tomatoes into a blender.
8. Add diced fire roasted tomatoes and crushed tomatoes.
9. Blend until smooth and pour into a large pot.
10. Blend roasted onions, garlic, fresh basil and 1/4 cup olive oil.
11. Pour the basil mixture into the tomato puree in the large pot.
12. Add 4 cups of chicken stock, dried basil, salt & pepper.
13. Add white wine and a dash of crushed red pepper flakes.
14. Simmer for an hour and a half on low for flavors to blend.
15. Serve with a grilled cheese sandwich or your favorite sides.

tomatoes, tomatoes, onion, clove garlic, fresh basil, olive oil, tomatoes, fire roasted tomatoes, chicken stock, white wine, basil, black pepper, salt, red pepper

Taken from cookpad.com/us/recipes/352708-roasted-tomato-basil-soup (may not work)