Ingredients:

  • 3 lbs fresh Roma or plum tomatoes, halved
  • 1 head garlic, peeled (approx. 10 cloves)
  • 1 medium (150g) yellow onion, quartered
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 cups low-sodium vegetable broth
  • 1 cup packed fresh basil leaves
  • 1 tbsp lemon juice
  • 1 tsp honey

Instructions:

  1. Preheat the oven to 400°F (200°C). On a large sheet pan, toss the halved tomatoes, quartered onions, and garlic cloves with olive oil, salt, and pepper. Spread them in a single layer, cut-side up.
  2. Roast for 35-40 minutes until the tomato skins are slightly charred and the onions are translucent and mahogany-colored.
  3. Transfer all roasted vegetables, including the oil and juices from the pan, into a pot. Pour in the vegetable broth.
  4. Bring the mixture to a gentle simmer over medium heat for 10 minutes to allow the flavors to meld.
  5. Remove the pot from heat. Add the fresh basil leaves, lemon juice, and honey.
  6. Use an immersion blender to process the soup until completely smooth and velvety.