Ingredients
- 2 pounds ripe tomatoes halved
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 2 cups vegetable broth
- 1/4 cup fresh basil leaves chopped
- 1 teaspoon dried oregano
- Fresh basil or croutons for garnish optional
Instructions
- Preheat oven to 425°F. Arrange tomatoes cut-side up on a baking sheet. Scatter onions and garlic over the tomatoes. Drizzle with olive oil and season with salt and pepper. Roast for 35-40 minutes, until tomatoes are softened and slightly charred.
- Transfer the roasted tomatoes, onions, and garlic, along with any pan juices, into a large pot. Add vegetable broth, basil, and oregano. Bring to a simmer over medium heat and cook for 20 minutes.
- Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer to a blender in batches and purée. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil or croutons, if desired.
