Ingredients
- Roma Tomatoes: 2 pounds, halved
- Yellow Onion: 1 medium, quartered
- Garlic: 6 cloves, peeled
- Olive Oil: 1/4 cup
- Fresh Basil Leaves: 1/2 cup, roughly chopped
- Vegetable Broth: 4 cups
- Balsamic Vinegar: 1 tablespoon
- Salt and Pepper: To taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the halved tomatoes, quartered onion, and garlic cloves with olive oil, salt, and pepper on a large baking sheet.
- Step 2: Roast the vegetables for 45-50 minutes, or until the tomatoes are softened and slightly caramelized, and the onions are tender.
- Step 3: Transfer the roasted vegetables to a blender or food processor (or use an immersion blender). Add the fresh basil leaves and vegetable broth.
- Step 4: Blend until smooth and creamy. Be careful when blending hot liquids; vent the blender lid to prevent pressure buildup.
- Step 5: Pour the soup into a large pot and heat over medium heat. Stir in balsamic vinegar and adjust seasoning with salt and pepper to taste. Simmer for 10 minutes to allow the flavors to meld.
Notes
- Store cooled soup in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
- Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in short intervals until warmed through.
- Garnish each bowl with a swirl of cream and a few fresh basil leaves for an elegant presentation.
- Roasting the vegetables until slightly caramelized brings out their natural sweetness, so don't be afraid to let them get a little color!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American