Roasted Tomato Soup - cooking recipe

Ingredients

1/2 teaspoon olive oil
4 roma tomatoes, quartered
1/2 red onion, chopped
1 tablespoon garlic, minced
1/2 cup gluten-free vegetable stock
1 tablespoon basil, chopped
ground black pepper (to taste)

Preparation

Broil tomatoes for 8 minutes, let cool and slip off skin.
Heat oil over medium heat and add onion; cook for 3 minutes.
Add garlic and cook for an additional 2 minutes.
In a blender, combine tomatoes, garlic, and onions; process until smooth.
Combine mixture with broth in a saucepan; bring to a boil on high heat.
Reduce heat and simmer for 3-4 minutes.
Stir in basil and season with pepper.
Enjoy!