• 03fd65a70dd32124769d1d0919251e8d

Roasted Tomato Basil Soup

Smooth soup full of delicious roasted tomatoes. MEAL TIP: For a creamier option, add 3/4 cup cream at the end, or add a couple of diced russet potatoes when roasting tomatoes. Potatoes will make the soup thick and creamy when blended. PRO TIP: If tomatoes are young, add sugar to taste.

Prep
Cook
Serves 6people
Ingredients
2 1/4
lb roam tomatoes, halved lengthwise
1 1/4
lb cherry tomatoes
4 1/2
tbsp olive oil
Salt and freshly ground black pepper
8
cloves garlic, peeled and smashed
2
small yellow onions, sliced just under 1/2-inch thick
2
cups (32 gr) lightly packed fresh basil leaves
4-5
cups vegetable broth
Directions
1.
Preheat oven to 425 degrees.
2.
Place tomatoes on a rimmed baking sheet and toss with 3 Tbsp olive oil and season with salt and pepper. Use two sheets if tomatoes are crowded. Bake 10 minutes.
3.
Meanwhile, toss onion slices and garlic cloves with the remaining 1 1/2 Tbsp olive oil and season with sprinkle with salt and pepper. After tomatoes have baked for 10 minutes, add onion slices and garlic to the baking sheet, and bake everything for another 30-35 minutes, until edges are golden.
4.
Peel away any burnt papery layers of onions if there are any, and pull peels from tomatoes (optional for a smoother finish).
5.
Pour onions, garlic, 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.
6.
Blend soup with an immersion blender or in small batches in a blender (only fill blender half full). Serve warm.

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