4whole cloves of garlic; peeled and smashed with a knife
3Tbsp.extra virgin olive oil
Sat and pepper to taste
1large yellow onion; chopped
1red bell pepper; deseeded and dicedyou can also use 4 mini bell peppers
1large Russet potato; peeled and diced
4cupsof vegetable broth
2cupsof lightly packed fresh basil leaves; roughly torn
Preheat oven to 400 degrees F. Drizzle baking sheet with about 2 tablespoons of the olive oil. Place all of the cut tomatoes and garlic on the baking and sprinkle with salt and pepper. Roast for 25 minutes, or until tomatoes look soft and start to char. Once they are done, set aside.
In the meantime while the tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized saucepan over medium-high heat. Add the onion, peppers, and potato and occasionally stir until the onion is transparent and the potato begin to crisp on the outer edges. This should take about 10 minutes.
Add the tomato paste and stir. Then add the vegetable broth and stir until all the ingredients are incorporated. Cover the soup with a lid and let it cook until it comes to a boil. Once it starts to boil, reduce the heat to low and simmer until potato is soft, about 10 minutes.
Add the roasted tomatoes, garlic and basil to the broth and stir to combine it all. Let the soup simmer for about 3 minutes until the basil is soft. When an immersion blender or food processor, blend the soup until smooth. Sprinkle with parmesan cheese and garnish with fresh basil. Enjoy!
I highly recommend accompanying this soup with grilled cheese.