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Roasted Tomato Basil Soup

Name: Roasted Tomato Basil Soup
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 1/4 lbs Cherry tomatoes; 2 small yellow onions; 2 1/4 lbs Roma tomatoes; 2 cups lightly packed fresh basil leaves; 4 - 5 cups low-sodium vegetable broth; 4 1/2 Tbsp olive oil; 8 cloves garlic; Grilled cheese croutons , see notes); Salt and freshly ground black pepper

Category
Soup
Cusine
American

What do you need?

How to make?

Ingredients

2 1/4 lbs Roma tomatoes

1 1/4 lbs Cherry tomatoes

4 1/2 Tbsp olive oil

Salt and freshly ground black pepper

8 cloves garlic

2 small yellow onions

2 cups lightly packed fresh basil leaves

4 - 5 cups low-sodium vegetable broth

Grilled cheese croutons

Directions

Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet and toss with 3 Tbsp olive oil then season with salt and pepper . Place onion slices and garlic on a rimmed half sheet and toss brush with remaining 1 1/2 Tbsp olive oil on all sides, sprinkle with salt and pepper. Place baking sheet with tomatoes and half sheet with onions in oven side by side and roast onions 30 - 35 minutes until edges are golden, and tomatoes 40 - 45 minutes until golden. Peel away any burnt papery layers of onions if there are any. Pull peels from tomatoes. Pour onions and tomatoes into a large pot. Add 4 cups vegetable broth and the basil. Season with salt and pepper to taste. Bring to a boil then reduce heat and simmer 20 minutes, adding an additional 1 cup vegetable broth to thin as desired. Blend soup with an immersion blender or in small batches in a blender . Serve warm topped with grilled cheese croutons if desired.