I had tons of tomatoes and basil growing in the backyard so I decided to make this tomato basil soup. It was extremely easy, tastes delicious, and it makes a huge pot. I had leftovers for days, but we ate it all because it was so good!
You Will Need:
To Roast:
About 4 Cups Tomatoes (any kind)- I used what I had available in my backyard at the time which was a mix of Cherokee Purples, Romas, and Grape Tomatoes.
1 1/2 Tbsp. Olive Oil
Salt and Pepper to taste
To add in the Pot:
1 1/2 Tbsp. Olive Oil
5 Cloves Garlic, Minced (Use more or less to your liking)
1/2 Large Onion, Diced (I use Sweet Onion)
31/2 C. Vegetable Broth
1 28 oz. Can Tomato Sauce
1 tsp. Garlic Salt
1 tsp. Onion Powder
1 tsp. Garlic Powder
1/2 tsp. Black Pepper
2 Tbsp. Fresh Basil, Chopped, plus extra for garnish
Directions:
1. Preheat the oven to 400° F.
2. Pour the tomatoes on a baking sheet and drizzle the olive oil and salt and pepper on them.
3. Roast in oven until tomatoes are slightly browned and roasted (about 20/30 minutes).
Optional Note: To speed things up and make things easier you can add the onions and garlic to the roasting pan about halfway through instead of sautéing them on the stove.
4. In a large pot on medium high, heat up the olive oil and then sautee the onions and garlic (about 5 minutes).
5. Add the roasted tomatoes to the pot along with the vegetable broth, tomato sauce, garlic salt, onion powder, garlic powder, black pepper, and chopped fresh basil.
6. Bring to a boil and then reduce heat to a simmer.
7. Cover and let simmer for about 20 minutes, stirring occasionally.
Optional: Blend soup before eating.
Serve with grilled cheese and basil for garnish.
For the grilled cheese I made I used ciabatta bread, fresh mozzarella, and fresh basil.
