I`m a big soup lover for many reasons, you can add a lot of nutrients and herbs to it, its a light and easy digestible meal and its easy to make.
This Tomato soup is prepared in no time and you will absolutely be in love with it. A heart warming dish loaded with antioxidants.
2½ pounds roma tomatoes, halved
¼ cup extra virgin olive oil divided
1 medium onion, chopped
4 garlic cloves, chopped
3 cups vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon thyme leaves
1/2 teaspoon oregano
1 cup basil leaves
salt and ground pepper to taste
Roast your tomatoes. Preheat oven to 400 degrees F. 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.
Caramelize your onions. While the tomatoes are roasting, you can 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.
Blend it all up. Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blenderand blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It’s really just about what you have available to you.
Heat & enjoy! After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want Allow tomato it to simmer 10 minutes before serving. To serve, garnish with olive oil, basil and fresh sliced cucumbers.