What's For Dinner: Roasted Cherry Tomato Soup

This roasted cherry tomato soup is full of garden-fresh flavor and is a snap to make. What's not to love?

We grew a lot of tomatoes this summer ... and I mean, A LOT of tomatoes. And I love a cherry tomato as much as the next girl, but when you find yourself with literal pounds of tomatoes? Soup to the rescue! 

Roasted Cherry Tomato Soup
makes 4-6 servings

2 1/2 lbs cherry tomatoes

2 medium white onions, quartered

4 cloves garlic

1/4 cup extra virgin olive oil

1/4 cup fresh basil leaves 

1 cup vegetable broth

3/4 teaspoon kosher salt 

black pepper to taste

1. Preheat the oven to 425 degrees. 

2. Add the cherry tomatoes, quartered onions, and garlic to a large baking dish. (Spread across two baking dishes if necessary. Add the olive oil and toss to coat.

3. Roast in the oven for 35 minutes. Let cool for 10 minutes.

4. Add the tomatoes, onion, garlic and oil from the baking dish into a blender. Blend until just combined. Add in the basil leaves and broth and blend until smooth. Season to taste with salt and pepper.

5. Serve immediately. Leftovers can be stored in the refrigerator for up to seven days.