Roasting the tomatoes, onions, and garlic produces a bold, delicious tomato flavor. Perfect served hot or cold, we like to make this soup on the thick side and serve with grilled cheese “dippers.”
1medium onion, peeled and cut into 1/2 – 3/4″ thick slices
3tablespoonsolive oil
4-6large cloves garlic, unpeeled (see note)
1-2cupschicken stock
1/3cupchopped fresh basil
1/2tablespoonbalsamic vinegar
1/2teaspoonsugar
Kosher salt and freshly ground pepper to taste
Optional toppings
Shaved Parmesan or Asiago cheese, grilled cheese “croutons”, or slivered basil
Instructions
Place the tomato halves, cut side up, on a greased baking sheet along with the onion slices and unpeeled garlic cloves.
Drizzle the oil and sprinkle the salt and pepper lightly over top. Sprinkle the sugar on just the tomatoes.
Bake at 375 degrees for 50-60 minutes or until the tomatoes are very soft and the onion is lightly browned.
Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with everything on the baking tray. Add 1 cup of stock, the basil, and vinegar. Process until smooth, adding more stock until the soup reaches preferred consistency.
Check for seasonings and serve hot or cold with optional toppings.
Notes
If your garlic cloves are small, check on them after 30 minutes or so, removing when soft.