Roasted Tomato Soup with Basil

Ingredients

• 900 g ripe tomatoes, halved
• 1 medium onion, quartered
• 4 cloves garlic, unpeeled
• 2 tbsp olive oil
• 300 ml vegetable broth, plus more if needed
• 8 fresh basil leaves
• 1/2 tsp fine salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Step-by-Step Instructions

1. 1

   Heat the oven to 220°C (425°F). Place the tomato halves cut-side up, onion quarters, and unpeeled garlic on a baking tray. Drizzle with olive oil and season with salt and pepper.

2. 2

   Roast for 25 to 30 minutes until the tomatoes soften and their edges start to color. Let the tray cool enough to handle, then squeeze the garlic from its skins.

3. 3

   Transfer the roasted vegetables and any tray juices to a pot. Add 250 ml of the broth and blend with an immersion blender until smooth. Use care with hot liquid and keep the blender head submerged.

4. 4

   Bring the soup to a gentle simmer for about 5 minutes. Add more broth a little at a time if it is thicker than you like. Taste and adjust salt and pepper.

5. 5

   Turn off the heat and stir in torn basil leaves. Ladle into bowls and serve warm.