For the roasted tomatoes
-3 pounds tomatoes, cut in half
-8 cloves garlic, peeled
-generous drizzle of olive oil
-Freshly ground salt and pepper
For the caramelized onions:
-½ tablespoon olive oil
-2 yellow onions, thinly sliced
Additions to the soup:
-½ cup basil leaves
-½ teaspoon dried oregano
-1 cup vegetarian broth
-1 cup milk of choice
-Freshly ground salt and pepper, to taste
- Preheat oven to 400 degrees. Line baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
2. Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook for about 20 minutes, or until caramelized.
3. Add tomatoes and garlic to blender and blend. Then add the caramelized onions and basil and blend again until well mixed.
4. Transfer back to pot and simmer on medium-low heat, add the broth, milk, oregano, salt and pepper. Simmer for at least 10 minutes and then serve! We garnished with freshly grated parmesan cheese and a side of sourdough grilled cheese…
Recipe inspired by: Ambitious Kitchen