Roasted Tomato Soup | Club House

Ingredients

• 1/4 cup (60 ml) olive oil
• 2 pounds Roma tomatoes (about 10), halved lengthwise, seeds removed
• 1 small white onion peeled and roughly chopped
• 1 head garlic cloves peeled and crushed
• 2 tbsps (30 ml) savoury
• 1 1/2 tsps (7 ml) kosher salt plus more to taste
• 1/2 tsp (2 ml) freshly ground black pepper, plus more to taste
• 4 cups (1 liter) vegetable stock
• 1/4 cup (60 ml) arborio rice
• 1 can (28 ounces/796 ml) diced tomatoes
• 1 tbsp (15 ml) balsamic vinegar
• Chopped fresh basil, for garnish