Creamy Roasted Tomato Soup

P.S. This is not a canning recipe, this is just how I store my soup in the fridge.

INGREDIENTS
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

INSTRUCTIONS

1. Preheat oven to 450°F. Place tomatoes, garlic, and onions on a baking tray. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 45 minutes, or until soft and charred on the tops.
2. While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the diced potato; cook while occasionally stirring, until the potato begins to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes; pour in the broth/stock; season with extra salt; cover and bring to a boil.
3. Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic, onion and basil to the broth, continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
4. Optional: For a smoother soup, pour through a strainer or colander to remove any skins and thick tomato pieces.
5. Sprinkle shaved Parmesan cheese on top, and serve with garlic grilled cheese sandwiches.

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