Rustic Tomato Basil Soup
Enjoy all the flavors of your backyard garden in this delicious soup.
Ingredients
- 2½ pounds fresh, ripe tomatoes, halved
- 4 tablespoons olive oil
- ½ tablespoon salt
- 1 teaspoon black pepper, plus more to taste
- 2 medium onions, chopped
- 10 garlic cloves, chopped
- 2 (14½-ounce) cans fire-roasted tomatoes with juices
- 3 cups fresh basil leaves, lightly packed
- 2 teaspoons dried oregano
- 6 cups unsalted vegetable stock
- 1 teaspoon sugar, depending on sweetness of tomatoes
Directions
Preheat oven to 400 degrees. In a large rimmed sheet pan, combine the fresh tomatoes, 2 tablespoons olive oil, salt and pepper. Roast in an even layer for 45 to 60 minutes. While tomatoes are roasting, in a heavy large pot, saute onions in olive oil for one minute. Add garlic and saute another minute. Add the fire-roasted tomatoes with juices, fresh basil, oregano and vegetable stock. Stir to combine well.
Add your oven-roasted tomatoes (and any liquid that may be on baking sheet) and bring to a low boil. Simmer for 30 minutes uncovered. Use an immersion blender or food processor to puree soup until desired texture. Add 1 teaspoon of sugar to taste, if needed. Add additional salt and/or black pepper as needed.
