Roasted Tomato Soup with Garlic

Roasted Tomato Soup with Garlic (Adapted from Veg Times)

2 tablespoons olive oil
6 garlic cloves, minced
3 15 ounce cans fire roasted diced tomatoes
6 cups vegetable broth
1/4 teaspoon red pepper flakes
6 tablespoons chopped fresh basil

In a large skillet, heat oil over medium. Add garlic and cook until fragrant - about 1 minute.

Add tomatoes, broth and red pepper flakes. Bring to a boil, reduce heat and simmer about 25 minutes. Remove from heat and using an immersion blender, puree soup until the consistency that you like. Stir in basil and season with salt and pepper to taste.

Makes 4-6 servings.

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