Ingredients
2 lbs plum tomatoes
6 garlic cloves, peeled and whole
1/4 medium red onion
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 sprigs oregano, remove leaves from stem
3 -4 basil leaves
salt
pepper
2 cups fat-free vegetable broth or 2 cups fat-free chicken broth or 2 cups water
1/4 cup parmesan cheese, shaved or grated (optional)
Preparation
1 Pre-heat oven to 375 degrees.
2 Wash and cut tomatoes, placing in a shallow baking dish cut side down.
3 Add onion pieces, garlic, oregano and basil to the pan.
4 Drizzle vegetables with olive oil and balsamic vinegar.
5 Season with salt and pepper.
6 Bake for 45 minutes.
7 Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth.
8 An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
9 Serve garnished with cheese if desired.
