Roasted Tomato Soup

• 1 kg ripe tomatoes, cut into chunks
• 1 red bell pepper, cut into chunks
• ½ yellow onion, cut into chunks
• 1 clove head garlic
• ¼ cup olive oil
• 1½ tsp salt
• ½ tsp black pepper
• ½ tsp sugar
• 2 cup vegetable broth
• Fresh basil leaves, for garnish (optional)

Instructions

1. Heat the oven to 200°C. Line a baking sheet with baking paper.
2. Place the chopped tomatoes, red bell pepper, onion, and garlic cloves in the peel on the baking sheet.
3. Drizzle with 1/4 cup olive oil. Sprinkle with 1 teaspoon of the salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar. Toss together with until evenly coated. Arrange into an even layer and roast until the tomatoes are softened, 55 minutes to 1 hour.
4. Squeeze the garlic cloves out of the peels onto the baking sheet and discard the peels.
5. After the vegetables have cooled slightly, add them to a high-power blender together with the vegetable broth (do 2 batches if they don't fit at once in the blender cup). If the soup is too thick, add more broth a little at a time as needed to thin it out.
6. Serve topped with black pepper, a drizzle of olive oil, and a few fresh basil leaves if desired.
7. Storage: Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.