Fresh Tomato Soup

Ingredients:

1 lb cherry tomatoes

2 1/2 lbs. roma tomatoes, cut into thirds

1 large yellow onion, cut into chunks

4 medium carrots, peeled and cut into thirds

3 tablespoons minced garlic

1/2 cup olive oil

salt and pepper

2 14 ounce cans of low sodium vegetable broth

2 tablespoons balsamic 

1/2 tablespoon red pepper flakes

2 tablespoons prepared basil pesto

Directions:

Preheat oven to 375 degrees. On a large rimmed baking sheet place the cherry and Roma tomatoes, onion, garlic and carrots.

Drizzle with olive oil and sprinkle liberally with salt and pepper. Toss to combine.

Place in the preheated oven for 1/2 hour. Remove from oven and toss ingredients with a spatula.

Place back in oven for an additional half-hour.

Carefully transfer the ingredients and all the juices into a large stockpot.

Using an immersion blender, puree the the tomato mixture. 

Place the stockpot over medium heat and add the vegetable broth, balsamic vinegar, red pepper fakes and pesto. Heat for 10 - 15 minutes. 

This tomato soup has a little zing and is perfect served with a grilled cheese or green salad.