Roasted Tomato Basil Soup

Servings: 6
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes

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 (32g) lightly packed fresh basil leaves
  • 4 - 5 cups low-sodium vegetable broth
  • Grilled cheese croutons (optional), see notes

Instructions

  1. 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 Roma halves cut side upright).
  2. 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.

  3. 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. 

  4. Peel away any burnt papery layers of onions if there are any. Pull peels from tomatoes. 

  5. Pour onions and tomatoes into a large pot. Add 4 cups vegetable broth and the basil. Season with salt and pepper to taste. 
  6. Bring to a boil then reduce heat and simmer 20 minutes, adding an additional 1 cup vegetable broth to thin as desired. 
  7. Blend soup with an immersion blender or in small batches in a blender (only fill blender half full and remove center insert and cover with a kitchen towel). Serve warm topped with grilled cheese croutons if desired.

Recipe Notes

  • For the grilled cheese croutons use 6 slices of hearty sandwich bread, brush outsides of all slices with 1/2 Tbsp of butter on each. Sprinkle about 1/2 cup (2 oz) shredded mozzarella or cheddar over non-buttered sides of three slices. Top with remaining 3 slices of bread with buttered side up. Cook in a non-stick skillet over medium heat, reducing to medium-low as needed, until bottom is golden brown. Flip and cook opposite side until golden. Cool just slightly then cut into squares.
  • Recipe source: inspired by¬†Tyler Florence