Roasted Tomato Soup | The Cooking World

Ingredients

• 1.3 kg (3 pounds) Roma tomatoes, approximately 12 to 16 tomatoes
• 240 g (1/2 cup) extra-virgin olive oil, plus more for drizzling
• 6 g (1 teaspoon) kosher salt, plus more to taste
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery ribs, finely chopped
• 1 to 1.5 L (4 to 6 cups) chicken or veggie broth
• 5 garlic cloves
• (1 cup) chopped fresh basil, plus more for garnish