Roasted Tomato Basil Soup

 Ingredients:

• 1 pound fresh tomatoes
• 2 tablespoons  olive oil
• 1 carrot, diced
• 1 stalk celery, diced
• 2 garlic cloves, minced
• 2 medium shallots, chopped
• 1/4 cup chopped fresh basil
• Dash of cayenne pepper
• 1/2 teaspoon salt
• 2 cups low sodium vegetable broth

Directions

• Preheat oven to 400°.  Cut tomatoes in half; place on foil-lined cookie sheet. Drizzle 1 tablespoon of oil over tomatoes. Roast tomatoes 20 minutes. In the meantime, in a small skillet on medium-low heat, sauté diced carrot and celery in the remaining 1 tablespoon of oil until tender, 10–15 minutes. Add garlic and shallots; turn heat to low and continue to cook for another 4 minutes.
• Remove tomatoes from the oven, allow to cool first then peel the tomatoes. Add all ingredients to a food processor, except broth. Add the tomato purée mixture and broth to medium pot, bring to a boil; reduce heat to a low simmer and cook 15–20 minutes. Enjoy!