Ingredients
- Roma tomatoes: 2 pounds, halved
- Yellow onion: 1 medium, quartered
- Garlic cloves: 6, unpeeled
- Olive oil: 4 tablespoons
- Fresh basil leaves: 1/2 cup, roughly chopped
- Vegetable broth: 4 cups
- Balsamic vinegar: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the halved tomatoes, quartered onion, and unpeeled garlic cloves with olive oil, salt, and pepper on a large baking sheet.
- Step 2: Roast the vegetables for 40-45 minutes, or until the tomatoes are softened and slightly caramelized.
- Step 3: Let the roasted vegetables cool slightly. Squeeze the roasted garlic cloves from their skins.
- Step 4: Transfer the roasted vegetables and any juices from the baking sheet to a blender or food processor. Add the fresh basil leaves and vegetable broth. Blend until smooth.
- Step 5: Pour the soup into a large pot and heat over medium heat. Stir in the balsamic vinegar and adjust seasoning with salt and pepper to taste. Simmer for 10 minutes to allow flavors to meld.
Notes
- Leftover soup can be stored in an airtight container in the fridge for up to 4 days, or frozen for longer storage.
- Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 1-minute intervals until warmed through.
- Garnish each bowl with a swirl of cream, a sprinkle of fresh basil, and a grilled cheese crouton for added flavor and texture.
- Roasting the vegetables until they're slightly caramelized is key for a rich, sweet depth of flavor in your soup, so don't rush the process!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American