Description
A rich and velvety soup made from oven-roasted tomatoes, garlic, and onions, blended to creamy perfection with fresh basil.
Ingredients
Scale
- 3 lbs Ripe Tomatoes, halved
- 1 head of Garlic, top sliced off
- 1 medium Onion, wedged
- 3 tbsp Olive Oil
- 4 cups Vegetable Broth
- 1/2 cup Fresh Basil leaves
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Preheat oven to 400F (200C).
- Place tomatoes, onion wedges, and the garlic head on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 40-50 minutes until vegetables are charred and soft.
- Squeeze the roasted garlic cloves out of the skin and add to a pot with the roasted vegetables.
- Pour in vegetable broth and add fresh basil.
- Blend using an immersion blender or stand blender until smooth.
- Simmer on low for 10 minutes before serving.