This dish needs very few ingredients, but it produces extraordinary outcomes! If you mix a few pounds of ripe tomatoes, several cups of freshly picked basil, and a decent quantity of garlic, you can be sure it will taste fantastic.
Ingredients
- 2 1/4 lbs Roma tomatoes, halved lengthwise
- 1 1/4 lbs grape tomatoes or cherry tomatoes
- 4 1/2 tbsp olive oil, divided
- salt and black pepper
- 8 cloves garlic, peeled and left whole
- 2 small yellow onions, sliced just under 1/2-inch thic
- 1 1/2 cups (26g) lightly packed fresh basil, divided
- 5 cups low-sodium vegetable broth
- prepared grilled cheese or grilled cheese croutons (optional)
Directions
Recipe instructions Roasted Tomato Basil Soup
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Step 1
Heat the oven to 425 degrees F (220 degrees C). Put the tomatoes on a baking sheet with rims, and mix them with 3 tablespoons of olive oil, salt and pepper. Place Roma halves upright with the cut side.
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Step 2
On a separate half sheet with rims, place onion slices and garlic. Mix it with the remaining 1 1/2 tablespoons of olive oil on all sides, and sprinkle salt and pepper.
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Step 3
Place a baking tray with tomatoes and another with onions side by side in the oven. Roast garlic for 15 minutes or until it's golden and then remove it. Roast onions for 30-35 minutes or until the edges turn golden brown and then remove them. Roast tomatoes for 40-45 minutes or until slightly browned.
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Step 4
Pour the contents of the trays into a large pot. Add vegetable broth and about 3/4 of the basil. Season with salt and pepper to taste.
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Step 5
Bring to a boil, cover, then reduce heat and let it simmer for 20 minutes.
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Step 6
Whizz the soup with an immersion blender or blend it in small portions in a blender (make sure to only fill the blender halfway and take out the center insert, then cover with a kitchen towel). Reheat the soup and serve it hot, with the chopped-up basil on top.
To make a creamy tomato soup, add between 1/2 and 1 cup of heavy cream. For a cheesy taste, serve with finely shredded parmesan cheese.
