Ingredients
- 2 lbs. Roma tomatoes, halved
- 6 cloves garlic, peeled
- ¼ red onion, chopped
- 1 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 2 sprigs fresh oregano, leaves only
- 3-4 fresh basil leaves
- ½ tsp. pepper, or to taste
- 2 cups low-sodium vegetable broth
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 375ºF.
- Place tomatoes cut-side down in a shallow baking dish. Add garlic, onion, oregano, and basil. Drizzle with olive oil and balsamic vinegar. Season with pepper.
- Bake until all vegetables are tender (40-45 minutes).
- Place roasted vegetables in food processor bowl or blender and puree. Slowly add broth until soup has desired consistency. Continue blending until smooth.
- Reheat to serve warm.