Prep & Cook: Cut the tomatoes in half, season with salt and pepper and place the tomatoes on a baking sheet covered with foil and drizzle with olive oil. Roast the tomatoes in a 425° oven for 40 minutes.
In the meantime, place olive oil in a large pot over medium heat and cook the onion until opaque. Add the garlic and red pepper flakes and stir for a minute. Add the vegetable broth, the roasted tomatoes including any drippings to the pan and stir. Add the canned tomatoes, with juices and cook for a few minutes. Add the basil, stir and simmer the soup for 35 minutes uncovered.
Using an immersion blender, blend the soup.
Serve with a loaf of bread for sopping up the soup and a nice bottle of Shiraz.
At Nuvo Olive Oil, we tend to use exceptional and rare olives to blend them into our Extra Virgin Olive Oils. The Ascolano olives were used for our Estate Blend, but you can fly solo as we created an amazing single varietal - The Ascolano EVOO