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Roasted Tomato Basil Soup
A Creamy Roasted Tomato Basil Soup full of incredible flavours, naturally thickened with no need for cream cheese or heavy creams!
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Preparation
10 mins
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Cooking Time
60 mins
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Serving
4/5
Ingredients-:
- 2-1/4 lbs tomatoes and 1-1/4 lbs Cherry tomatoes
- 2 cups Uptown Fresh basil leaves
- 4-1/2 Tbsp olive oil
- Salt and freshly ground black pepper
- 8 cloves garlic , peeled and left whole
- 2 small yellow onions , sliced
- 4 – 5 cups water
Direction-:
- Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet and toss with 3 Tbsp olive oil then season with salt and pepper. (halves cut side upright)
- Place onion slices and garlic on a rimmed half sheet and toss brush with remaining 1 1/2 Tbsp olive oil on all sides, sprinkle with salt and pepper.
- Place baking sheet with tomatoes and half sheet with onions in oven side by side and roast onions 30 - 35 minutes until edges are golden, and tomatoes 40 - 45 minutes until golden.
- Peel away any burnt papery layers of onions if there are any. Pull peels from tomatoes.
- Pour onions and tomatoes into a large pot. Add 4 cups water and the basil. Season with salt and pepper to taste.
- Bring to a boil then reduce heat and simmer 20 minutes, adding an additional 1 cup water to thin as desired.
- Blend soup with an immersion blender or in small batches in a blender.
- Serve warm topped with grilled cheese croutons if desired.( optional)
