This is a fabulous way to serve this classic flavor combination while tomatoes are abundant, fresh and local. I like to serve this with some rich and crusty pan-fried olive oil croutons made from a baguette and a handful of fresh basil.
Roasted Tomato and Basil Soup
1.5 lbs tomatoes cut into halves
1 large onion cut into large chunks
6 cloves garlic
2 cups fresh basil
freshly-cracked black pepper
Preheat oven to 450°F.
Lightly spray tomatoes, onions and garlic with olive oil and place into oven. Roast for 30 minutes or until the tomatoes have caramelized.
Transfer to a blender and add the most of the basil, reserving a few sprigs for garnish. Blend until smooth. Return to the stove and add broth to the desired thickness. Season with salt and pepper.