Roasted Tomato Soup With Basil Puree

Directions

1. 1
   Preheat the oven to 400 degrees.
2. 2
   Lightly oil a shallow baking dish large enough to hold the tomatoes in a single layer.
3. 3
   Place the tomato halves, cut sides up, and the garlic in the prepared baking dish.
4. 4
   Sprinkle with salt and pepper.
5. 5
   Drizzle with the oil, then top each tomato half with half a basil leaf, turning each leaf over to coat in oil.
6. 6
   Bake 50-60 minutes, or until the edges of the tomatoes are slightly blackened.
7. 7
   Meanwhile, in a medium saucepan, bring the broth, water, potato and tomato paste to a boil over high heat.
8. 8
   Reduce the heat slightly and boil until the potato is tender, about 20 minutes.
9. 9
   Transfer half of the mixture to a blender.
10. 10
    Process until smooth but still a bit chunky.
11. 11
    Transfer to a medium stockpot.
12. 12
    Repeat with remaining potato and roasted tomato mixture.
13. 13
    Stir over medium-low heat until heated through.
14. 14
    Process all ingredients for the basil puree (last 5 ingredients starting with basil) in a food processor until smooth.
15. 15
    Serve hot, garnished with equal portions of basil puree.