I don’t know about you, but this chilly winter weather has me craving a warm, yummy soup for a cozy night in. This Roasted Basil Tomato soup recipe is as easy as they come. I love to double this recipe and freeze half to pull out on a cold evening when I just don’t have the energy to cook a meal.
- 2 1/2 lbs of Roma or Campari tomatoes
- 8-10 garlic cloves
- 1 1/2 lbs Cherry tomatoes
- 1 tablespoon garlic salt
- 2 small yellow or white onions
- 2 1/2 cups fresh basil
- 4 cups vegetable or chicken broth
- 1 teaspoon salt
- 1 teaspoon pepper
Preheat oven to 400 degrees fahrenheit. Quarter tomatoes and place on half of the baking sheet. Drizzle with olive oil and season to take with salt and pepper. Slice onions less then half and inch think and spread over the other half of the baking sheet. Drizzle with remaining olive oil. Place in oven to bake.
Bake onions for 20–25 minutes, until they are browning. Take baking sheet out of oven, remove onions from baking sheet and place into large pot. Place tomatoes bake into over for another 10 to 15 minutes. Tomatoes should bake for 30-35 minutes. Watch over carefully, tomatoes and onions can quickly go from almost done to burnt. Once tomatoes are ready, remove from oven and place in large pot with onions. At 4 cups of broth and basil to pot. Add garlic salt, remaining salt and pepper to pot and bring to a boil. Once soup begins to boil, reduce heat and simmer for 20 minutes. Use hand held blender to blend soup or place in traditional blender. I used my Ninja. Only fill half the blender. Blend soup, pour into bowl and enjoy!