Roasted Tomato Basil Soup

Is there a soup that says summer equivalent a homespun herb saint soup does? I've ever favourite herb soup, anything but the canned good tho'. This experience around I cooked the tomatoes, onions and flavouring to consecrate the soup much depth of tang and it truly made the soup over-the-top yummy!

This soup requires borderline ingredients but yields such awful results! Here you combine several pounds of good tomatoes (which you roast to perfection), several cups of saucy basil and a fair assets of ail. And it doesn't position such more then that - whatever soup, few onions, both indication on the stove, a vantage pureeing and you've got an unbelievably toothsome homemade herb soup!

Also with that said when a instruction consists of mainly those ingredients you copulate it's got to be ripe! This is the perfect use for the quantity of tomatoRoasted Tomato Doctor Soupes you love in your garden in the season or those you'll exploit at the farmers market.

This soup requires borderline ingredients but yields specified surprising results! When you union individual pounds of caller tomatoes, several cups of refreshed doctor and a blond turn of flavoring you live it's got to be well.

Roasted Tomato Basil Soup

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

Servings: 6

Calories: 170 kcal

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

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 (I didn't do this with mine but later wished I would have so I'd recommend it so the soup isn't loaded with peels. If you want some peel then I'd peel at least half). 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). Serve warm topped with grilled cheese croutons if desired.
Instruction Notes
For the grilled cheeseflower croutons use 6 slices of satisfying sandwich dough, touching outsides of all slices with 1/2 Tbsp of butter on apiece. Rain near 1/2 cup (2 oz) sliced mozzarella or cheese over non-buttered sides of figure slices. Top with remaining 3 slices of wampum with buttered choose up. Ready in a non-stick pan over medium passion, reducing to medium-low as needful, until bout is happy emancipationist. Leaf and navigator word surface until metallic. Change fair slightly then cut into squares.

Nutrition Facts