2 1/2 lbs Roma Tomatoes

1 lb. cherry or grape tomatoes

8-10 cloves garlic

1 red bell pepper

1 large yellow onion

1 yukon gold potato

1 1/2 cups Fresh Basil ( 1/4 cup reserved for chopped topping)

salt and black pepper to taste

4 cups vegetable broth

3 TBSP tomato paste

Olive Oil 3 TBSP

Preheat oven to 350 degrees.  Slice roma tomatoes in half or quarters.  Place on cookie sheet to roast in the oven.  Add cherry tomatoes, onion, chopped red bell pepper and garlic.  Roast for 30 minutes.

Meanwhile in a stock pot or dutch oven, add diced potato.  Add tomato paste once potato is tender.  Add vegetable broth and the roasted tomato, red pepper, onion, garlic mixture.  Blend together with an immersion blender.  Blend until smooth.  Add basil and blend until to your liking.  Reserving a bit of basil to top the soup with.

Enjoy!