Description
Experience the deep, complex flavors of vine-ripened roma tomatoes and garlic slow-roasted to perfection. This velvety, wholesome soup is elevated by the inclusion of fragrant caramelized onions and fresh garden basil. A Mediterranean-inspired dish, it is both nourishing and restorative, making it the perfect choice for a peaceful afternoon or a rewarding, intentional meal prep session that tastes even better the next day.
Ingredients
3 pounds roma tomatoes, halved
8 cloves garlic, peeled
3.5 tablespoons olive oil, divided
Freshly ground salt and pepper, to taste
2 yellow onions, thinly sliced
1/2 cup fresh basil leaves, packed
1/2 teaspoon dried oregano
1.5 cups water
Instructions
Preheat your oven to 400°F (200°C).
Arrange tomatoes and garlic cloves on a parchment-lined baking sheet and drizzle with 3 tablespoons of olive oil, then season generously with salt and pepper.
Roast for 40-45 minutes until the tomatoes are charred and tender.
While the vegetables roast, heat 1/2 tablespoon of olive oil in a pot and sauté the sliced onions until deeply caramelized.
Transfer the roasted tomatoes, garlic, and juices into the pot with the onions.
Add the basil, dried oregano, and water, then simmer for 10 minutes.
Use an immersion blender to process the mixture until smooth and creamy.
Adjust seasoning with extra salt and pepper if needed before serving.
Notes
For a creamier texture, stir in a splash of heavy cream or coconut milk before blending. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.