2 lbs ripe tomatoes, halved
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup fresh basil leaves
2 tbsp olive oil
Salt and pepper to taste
Preheat the Oven: Start by preheating your oven to 400°F (200°C). This is the key step for roasting the tomatoes to perfection.
Prepare the Tomatoes: Halve the tomatoes and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
Roast the Vegetables: Roast the tomatoes in the preheated oven for about 25–30 minutes, until they begin to caramelize and their juices flavor your kitchen.
Sauté the Aromatics: In a large pot, heat an additional tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
Combine Ingredients: Add the roasted tomatoes (include all juices), broth, and basil to the pot. Stir well and bring the mixture to a simmer.
Blend the Soup: Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender, blend, and return it to the pot.
Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as necessary. Serve hot with a drizzle of olive oil and fresh basil as a garnish!
