The ultimate homemade tomato basil soup made with fresh roasted tomatoes, garlic, and caramelized onions. Serve with Italian stuffed breads for a hearty winter meal! We recommend pairing with Connecticut's own Venice Bakery Stuffed Breads, which you can buy right here at the Apple Barrel Farm Market.
3 pounds roma or plum tomatoes, cut in half
8 cloves garlic, peeled
3-1/2 tbspn olive oil, divided
Freshly ground salt and pepper
2 yellow onions, thinly sliced
½ cup packed basil leaves
½ tspn dried oregano
1-2 cups water or vegetarian broth, depending on how thick you want the soup
Parmesan cheese for topping
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
- While the tomatoes are roasting, make the caramelized onions: 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, stirring occasionally. Check the onions every 5-10 minutes until they have completely caramelized and turned golden in color. This usually takes 20 minutes.
- Once the tomatoes and garlic are done roasting, allow them to cool for 10 minues, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onion and blend again. Alternatively you can add the tomatoes to a large pot and use an immersion blender.
- After blending, transfer back to pot, turn to medium low heat and add in oregano, water or vegetarian broth and salt and pepper to taste. Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with stuffed breads, if desired. Serves 4.