Ingredients

The following ingredients have 4 Servings
  • 3 pounds cherry tomatoes, (halved)
  • 6 cloves garlic, (smashed)
  • 2 small yellow onions, (quartered)
  • 3 tablespoons extra virgin olive oil
  • salt and fresh ground pepper, (to taste)
  • 1 cup fresh basil leaves
  • 4 to 5 cups low sodium vegetable broth
  • 1/4 cup heavy cream, (optional)
  • grated parmesan cheese, (for garnish, optional)
  • sliced fresh basil leaves, (for garnish, optional)

Instruction

  • Preheat oven to 425˚F.
  • Line a large baking sheet with foil and set aside. You can also use 2 smaller baking sheets.
  • In a large mixing bowl combine halved tomatoes, garlic, onions, olive oil, salt and pepper; toss to coat.
  • Spread tomato mixture on prepared baking sheet.
  • Roast for 20 to 25 minutes, or until tender, stirring couple of times during the process.
  • Remove from oven and transfer roasted vegetables to a soup pot.
  • Stir in basil leaves and add in vegetable broth; blend with an immersion blender until smooth. OR blend in small batches in a Blender.
  • Stir or blend in heavy cream, if using; taste for seasonings and adjust accordingly.
  • Ladle into soup bowls and garnish with parmesan cheese and slices of basil.
  • Serve.