Roasted tomatoes, fresh basil, onion and garlic make up a simple soup, with tons of flavour. Serve it with a grilled cheese sandwich for a perfect lunch.
Set the oven to a high broil. Line a large baking sheet with foil and cut the roma tomatoes in half, and place cut side down on the baking sheet. Place until the broiler for 15 minutes, or until the skins have started to blacken.
Remove the tomatoes, and let cool for 20 minutes before removing the skins. In the meantime, roast the cherry tomatoes under the broiled for 10 minutes, until the skins start to lightly brown, and the juices are running.
In a large pot, add the olive oil, and lightly saute the onion and garlic until softened, about 6 minutes. Season with salt and pepper. Remove the skins from the tomatoes, and add to the pot. Add the cherry tomatoes and fresh basil, and stir.
Add in 5 cups of vegetable broth, place a lid on the pot and bring to a simmer. Cook for 10 minutes, then remove the pot from the heat. Carefully ladle the soup into a blender(in batches if needed), and blend until the soup is smooth.
Taste the soup, and season with salt and pepper as needed. Return the soup to the pot, and keep on a low heat setting until ready to serve.