Autumn is my favorite season of the year, and with this temporary, cool weather in Brooklyn, I'm tempted to break out the crockpot and make this homemade soup!
What You Need:
- 2 1/4 lbs Roma tomatoes
- 1 1/4 lbs Cherry tomatoes
- 4 1/2 Tbsp olive oil
- Salt and ground black pepper
- 8 cloves garlic , peeled and left whole
- 2 small yellow onions , sliced just under 1/2-inch thick
- 2 cups fresh basil leaves
- 4 - 5 cups vegetable broth
Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet and toss with 3 Tbsp olive oil then season with salt and pepper (place Roma halves cut side upright). Place onion slices and garlic on a rimmed half sheet and toss brush with remaining 1 1/2 Tbsp olive oil on all sides, sprinkle with salt and pepper. Place baking sheet with tomatoes and half sheet with onions in oven side by side and roast onions 30 - 35 minutes until edges are golden, and tomatoes 40 - 45 minutes until golden. Peel away any burnt papery layers of onions if there are any.
Pull peels from tomatoes. Pour onions and tomatoes into a large pot. Add 4 cups vegetable broth and the basil. Season with salt and pepper to taste. Bring to a boil then reduce heat and simmer 20 minutes, adding an additional 1 cup vegetable broth to thin as desired. Blend soup with an immersion blender or in small batches in a blender (only fill blender half full). Serve warm topped with grilled cheese croutons if desired.