Tomato Basil Soup

Preheat oven to 450°. Use a pairing knife to cut stem out of tomatoes, then quarter tomatoes. On a large baking sheet, toss tomatoes, garlic, and 2 tablespoons oil. Season generously with salt and pepper. Roast until tomatoes are very soft and golden, 20 to 25 minutes.

In a large pot over medium heat, heat remaining tablespoon of oil. Add onion and cook until soft. Add roasted tomatoes and garlic and any juice on the pan, then add broth and bring to a simmer. Use an immersion blender to blend tomatoes until smooth.

Add parmesan rind, basil, red pepper flakes, and season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Let soup simmer for 20 minutes, stirring occasionally. Remove rind from soup.

Serve with more basil and drizzle with a little cream or olive oil.