Turmeric Roasted Tomato Soup with Goat Cheese

Ingredients

• ¼ cup olive oil
• 2 (28-oz) cans whole peeled tomatoes, drained
• 6 Roma tomatoes, quartered
• 1 onion, coarsely chopped
• 6 cloves garlic, smashed
• 2 tsp ground turmeric
• 2 cups vegetable broth
• 1 (4-oz) container crumbled goat cheese
• ¼ cup minced fresh basil

Directions

1. Preheat oven to 450°F. Toss together first 6 ingredients on a large rimmed baking sheet. Bake 25 minutes or until tomatoes are browned. Let cool 10 minutes.
2. Puree tomato mixture with broth, in batches, in a blender with center piece from blender lid removed and covered with a towel. Season with salt and pepper, if desired.
3. Meanwhile, stir together cheese and basil. Divide soup among bowls, and sprinkle with cheese mixture.