Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

from gimmedelicious.com
55 min
6 servings

Photography by: The Mindful Hapa

Ingredients

  • 3 pounds tomatoes

    any variety, cut in half

  • 6 cloves garlic

    skin on

  • 4 tablespoons olive oil

    divided

  • salt and pepper
    to taste
  • 1/2 cup yellow onion

    minced

  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 5 cups low-sodium vegetable broth

    or chicken broth

  • 1/2 cup fresh basil leaves

Directions

  1. 1

    Preheat oven to 425 degrees F.

  2. 2

    Spread tomatoes and garlic (skin on) in 1 layer onto a large baking sheet. Drizzle with 3-4 tablespoons olive oil and season with salt and pepper. Roast in the preheated oven for 30-35 minutes or until tomatoes are lightly charred on the outside and tender on the inside. Remove from oven and cool for 5 minutes then remove the skin off the garlic.

  3. 3

    While the tomatoes are roasting, heat 1 tablespoon olive oil in a large pot or dutch oven. Add the onions and cook down on medium heat until golden , about 4-5 minutes. Add salt, pepper, the roasted tomatoes and garlic, broth, and basil leaves.

  4. 4

    At this point, transfer the mixture to a blender and blend for 1 minutes or until the soup is creamy. This can also be done using a hand-held blender. Return the soup to pot and simmer for 5 minutes. Serve hot with your favorite grilled cheese!