Oven Roasted Tomato Soup

• servings: 4
• active time: 15 minutes
• total time: 1 hour 25 minutes

Ingredients

3 lbs tomatoes, cut in half (roma or plum is best)

8 cloves garlic, peeled

2 yellow onions, thinly sliced

½ cup basil leaves

½ tsp dried oregano

1-2 cups water / vegetable broth (depends on preferred thickness)

(optional) Parmesan cheese

Directions

Preheat the oven to 400 F. Line a baking sheet with parchment paper. Place the halved tomatoes on the baking sheet skin side down, along with the garlic cloves. Drizzle with around 3 tbsp of olive oil, and generous season with salt and pepper. Roast in the oven for 40-45 minutes, careful that the garlic doesn’t burn.

While the tomatoes are roasting, add ½ tbsp of olive oil to a large pot over medium heat. Add the onion slices and a pinch of salt, and cook stirring occasionally. Check the onions every 5-10 minutes until they have completely caramelized and turned golden in color. Check more frequently as they get darker, and add a splash of water if you’re afraid of something burning. This usually takes about 20 minutes.

Once the tomatoes and garlic are roasted, allow them to cool for 10 minutes, then add them to a fodder processor, blender, or immersion blender, and blend until they are your desired consistency.

Transfer all of the ingredients so far back to the pot, and turn the heat to medium low heat. Add in the oregano along with water / broth to loosen the soup as preferred. (Throw in a parmesan rind here if you have one). Add in the basil leaves and any other add-ins you prefer. Simmer the soup for 10 minutes before serving.

Notes

An easy to make soup that consists of caramelized onions combined with oven roasted tomatoes. This simple weeknight meal works great with bread and freezes well.