Roasted Tomato Soup

Preheat oven to 350 degrees.

Place tomatoes, onions and garlic on a cookie sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 45 minutes. Let cookie sheet cool enough to handle and careful scoop veggies into a blender. Whizz up until smooth. Add the broth. Pour soup into a sauce pan and simmer over medium heat. Add herbs and any additional salt and pepper. Garnish with fresh basil and parmesan cheese.

(You can add red pepper to the roasted veggies to add more flavor. Red pepper flakes are a nice addition, too.)