Roasted Tomato Basil Soup

This recipe is PERFECT to make in the middle of August when we have tons of basil & tomatoes coming out of the garden.

If you don’t have a garden full of tomatoes, no worries… Just buy the freshest & best tomatoes you can get your hands on.

The other thing I LOVE about this recipe is it’s totally clean, totally satisfying & totally easy to make.

So let’s get to it!

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3 pounds Tomatoes (Roma or Plum are best but use what you have)

8 cloves Garlic, peeled

1/2 cup packed fresh Basil Leaves

2 sprigs Thyme, leaves removed

2 sprigs Oregano, leaves removed

For the caramelized Shallots (don’t miss out on these — they are so good):

1/2 Tablespoon Olive Oil

3 Shallots, sliced thin

Optional Toppings:

Feta Cheese

Parmesan Cheese

Sour Cream or Créme Fraîche

1.  Preheat the oven to 400º F.
2. Line a baking sheet with parchment paper & place halved tomatoes & garlic on the baking sheet
3. Roast the tomatoes until they are charred, about 40-50 minutes.
4. While the tomatoes are roasting, caramelize the shallots in olive oil. Once they are done, you can put them to the side.
5. Once the tomatoes are done roasting, let them cool for about 10 minutes & then add them to a food processor or blender.  I used a Vitamix to make the soup super creamy & smooth.
6. Once the tomatoes are blended add the basil & onions in & blend one more time.
7. Serve alone or with the optional toppings.
8. Enjoy!!