Roasted Tomato Basil Soup

Ingredients

• 2 1/4 lbs Roma tomatoes, halved lengthwise
• 1 1/4 lbs Cherry tomatoes
• 4 1/2 Tbsp olive oil
• Salt and freshly ground black pepper
• 8 cloves garlic, peeled and left whole
• 2 small yellow onions, sliced just under 1/2-inch thick
• 2 cups lightly packed fresh basil leaves
• 4 – 5 cups low-sodium vegetable broth
• Grilled cheese croutons, optional

Directions

1. Heat the oven to 425 degrees. Spread the tomatoes out on a baking sheet with a rim, drizzle them with 3 Tbsp olive oil, and turn to coat. Add salt and pepper, then make sure the Roma halves are sitting cut side upright.
2. Arrange the onion slices and whole peeled garlic cloves on a rimmed half sheet. Coat or brush them on all sides with the remaining 1 1/2 Tbsp olive oil, then season with salt and pepper.
3. Slide both pans into the oven next to each other. Roast the onions for 30 – 35 minutes, until the edges turn golden, and keep the tomatoes in for 40 – 45 minutes, until they take on golden color.
4. If the onions have any scorched papery bits, peel those off. Slip the skins away from the tomatoes.
5. Transfer the onions and tomatoes to a large pot. Pour in 4 cups vegetable broth, add the basil, and season with salt and pepper to taste.
6. Bring the soup up to a boil, then lower the heat and let it simmer for 20 minutes. If you want a thinner soup, stir in an additional 1 cup vegetable broth.
7. Puree the soup with an immersion blender, or blend it in small batches in a blender. If using a blender, fill it only half full, take out the center insert, and hold a kitchen towel over the top. Serve warm with grilled cheese croutons on top, if desired.