What I like about this recipe is that most the ingredients are fresh and since I grow tomatoes and basil in my garden, it’s a soup just asking to be made. This recipe serves four, unless you’re using it as a first course, then you could get eight.
Ingredients
- Roasted tomatoes
- 3 lbs Roma tomatoes – cut in half
- 8 cloves garlic – cleaned
- 3 TBL Olive oil
- Kosher salt and freshly ground pepper to taste
- 8 to 16 oz vegetarian broth – based on how thick you want soup
- 2 Onions – sliced thin
- 2 TBL Butter
- 1 TBL Olive oil
- 0.5 cup Basil leaves – packed
- 1.5 tsp fresh oregano, or 0.5 tsp dried
- Salt and pepper to taste
- Options
- Heavy cream if you want a creamy texture
- Parmesan cheese – enhance flavor and thicken soup
Instructions
- Mise en Place – measure and prepare your ingredients prior to starting.
- Preheat oven to 400 degrees F.
- Line a large baking sheet with parchment paper.
- Place halved tomatoes and garlic cloves on the baking sheet and drizzle with Olive oil. Generously season with salt and pepper. Roast in the oven for ~45 mins.
- While tomatoes roast, sauté the onions:
- Warm a Dutch oven on Med heat.
- Add TBL Olive oil and let warm.
- Add the onions and cook until caramelized, ~20 mins.
- Remove tomatoes and garlic from oven and let cool.
- Add them to a food processor and pulse until smooth.
- Add basil and onions and pulse again.
- Transfer stock to Dutch oven on Med-Low low heat. Add in oregano, broth, butter.
- Bring to a boil and reduce to simmer for ~10 mins.
- Salt & pepper to taste in stages while soup simmers.
- Add optional cream.
- Garnish with Parmesan and maybe some fresh basil (chopped).
