This soup requires minimal ingredients but yields such amazing results! When you combine several pounds of fresh tomatoes, several cups of fresh basil and a fair amount of garlic you know it's got to be good.
Ready in: 1hour15minutes
2 1/4lbsRoma tomatoes, halved lengthwise
1 1/4lbsCherry tomatoes
4 1/2Tbspolive oil
Salt and freshly ground black pepper
8clovesgarlic, peeled and left whole
2small yellow onions, sliced just under 1/2-inch thick
2cups(32g) lightly packed fresh basil leaves
4 - 5cupslow-sodium vegetable broth
Grilled cheese croutons(optional), see notes
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).
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 (only fill blender half full and remove center insert and cover with a kitchen towel). Serve warm topped with grilled cheese croutons if desired.
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.