Roasted Garlic and Tomato Soup
4 large beefsteak tomatoes, halved
1 head of garlic
1 tablespoon of oil
1 small onion, diced
2 cups broth (chicken or vegetable)
3 cups tomato juice (unsweetened)
2 teaspoons salt
1 teaspoon pepper
handful of fresh basil, about 12 leaves
- Preheat the oven to 425 degrees. Cut the top off of the head of garlic and wrap the bulb in foil. Cut the tomatoes in half and squeeze the juice, pulp and seeds into a bowl and set aside. Place the garlic and tomatoes (face down) on parchment lined baking sheet. **Note: make sure the baking sheet has a lip, so the remaining juices in the tomato do not leak into your oven. Roast for about 35-40 minutes, until the tomatoes are slightly browned and the garlic is soft.
- In large soup pot, saute onion in oil until translucent. Combine pulp/seeds from the tomatoes, roasted tomatoes, broth, tomato juice, salt, pepper and basil into pot. Squeeze the roasted garlic into the pot and simmer for about 30 minutes, stirring occasionally.
- Pour about half of the soup in a blender (be careful not to fill too high) and blend until smooth. Transfer into a large bowl or container and repeat with the rest of the soup. Serve hot or cold!