Heavenly Roasted Basil Tomato Soup

Preheat the oven to 425°F.

In a large bowl, toss together the halved plum tomatoes, extra virgin olive oil, salt, and black pepper.

Spread the tomatoes in a single layer on a baking sheet and roast for 35-40 minutes.

In a large stockpot, heat 2 tablespoons of the extra virgin olive oil over medium heat.

Add diced onion and crushed red pepper flakes to the stockpot, and cook, stirring occasionally, until the onions are translucent, about 10 minutes.

Add the minced garlic to the stockpot and sauté for 1 more minute.

Add the roasted tomatoes (and their liquid), fresh basil leaves, rosemary sprig, and vegetable broth to the stockpot.

Bring the mixture to a boil, then reduce heat and simmer uncovered for 40 minutes.

Remove the rosemary sprig from the soup.

Using an immersion blender or regular blender, blend the soup until smooth and creamy. If using a regular blender, be cautious with hot liquids and blend in batches if necessary; return the blended soup to the stockpot.