1 h 45 m
– Preheat the oven. In a baking sheet, lay the tomatoes and the garlic cloves and drizzle olive oil over them. – Add salt and pepper and give it a quick mix. Roast them. – In a large soup pot, add the remaining oil and sauté the chopped onions until golden brown.
– Now add the canned tomatoes, roasted tomatoes with its juices and the basil and mix it well. Cook. – Season the soup with salt, pepper & red pepper flakes. – Get an immersion blender in and puree the whole mixture to the desired chunkiness.
– Garnish with Parmesan cheese if using!