Creamy Roasted Tomato Soup
2 1/2 lbs Roma tomatoes, halved lengthwise
1 1/4 lbs Cherry tomatoes, halved lengthwise
1 full head (or more if you like) of garlic, top cut off to expose garlic
1 large yellow onion, chopped
1 Yukon potato diced
3 tablespoons olive oil
Salt & Pepper to taste
3 tablespoons tomato paste
4 cups vegetable or chicken bone broth
2 cups lightly packed fresh basil leaves, roughly chopped
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