Ingredients
2¼lbsRoma tomatoes,halved lengthwise
1¼lbscherry tomatoes
4½tbspolive oil
salt and freshly ground black pepper
8garlic cloves,peeled, left whole
2small yellow onions,sliced just under ½-inch thick
2cupsfresh basil leaves,lightly packed
5cupsvegetable broth,low sodium
cheese croutons,grilled, optional
Preparation
Preheat the oven to 425 degrees F.
Place the tomatoes on a rimmed baking sheet, then toss them with 3 tablespoons olive oil. Season with salt and pepper, placing the Roma halves cut side upright.
Put the onion slices and garlic on a rimmed half sheet, then toss brush with remaining 1½ tablespoons olive oil on all sides. Sprinkle with salt and pepper.
Place the baking sheet with tomatoes and half sheet with onions in the oven side by side. Roast the onions for 30 to 35 minutes until edges are golden, and the tomatoes for 40 to 45 minutes until golden.
Peel away any burnt papery layers of onions and pull the peels from the tomatoes.
Pour the onions and tomatoes into a large pot. Add 4 cups vegetable of broth and the basil. Season with salt and pepper to taste.
Bring to a boil, then reduce the heat and simmer 20 minutes, adding an additional 1 cup vegetable broth to thin as desired.
Blend the soup with an immersion blender or in small batches in a blender.
Serve warm topped with grilled cheese croutons, and enjoy!
