My oldest loves tomato soup. I usually make the same recipe but when I saw this roasted tomato bail soup I had to try it. It was delicious and I loved the flavor the roasted tomatoes brought to the soup. This recipe is adapted from Cooking Classy.
2 1/4 lbs Roma Tomatoes
1 1/4 lb Cherry Tomatoes
4 1/2 tbsp olive oil
salt and pepper
8 cloves garlic (peeled and left whole)
2 small yellow onions (sliced in 1/2 inch pieces)
1 cup lightly packed fresh basil
5 cup vegetable or chicken broth
Heat oven to 425. Slice the roma tomatoes length wise. Toss the roma tomatoes, cherry tomatoes, garlic and onions then toss in the olive oil. Season with salt and pepper. Place on a rimmed sheet pan and roast for 40 minutes. Remove from oven and let cool for 10 minutes then carefully remove papery layers from the onions and pull the peels away from the tomatoes. Place in the bottom of the pot then pour the broth over the vegetables and stir in the basil then bring to a boil. Reduce heat to a simmer and let cook for 20 minutes. Blend the soup with an immersion blender or in small amounts in a regular blender. Serve warm.
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