- 1/2 large onion, sliced
- 10 tomatoes, quartered – I use a mixture of whatever tomatoes I have (roma, cherry, hothouse…)
- 2 peppers – whatever color you have (sliced)
- 5 tablespoons extra virgin olive oil, divided
- 3 cloves garlic
- 1 1/2 litres vegetable stock (or chicken stock – whatever you have open or in the pantry
- 1/2 cup roughly chopped fresh basil, loosely packed
- salt and pepper to taste
ROAST THE VEGETABLES
Preheat the oven to 375F and line a baking sheet with parchment paper.
Toss the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and roast for around 50 minutes, until the vegetables are soft, and golden brown with the tomatoes blistered. Remove from the oven.
MAKE THE SOUP
In a large heavy add the remaining 2 tablespoons of olive oil and heat on medium-low. Add the crushed garlic and cook, stirring, until it is fragrant, about 1 minute. Add the roasted vegetables (including juices) and stock. Cook uncovered for about 15-20 minutes, stirring occasionally. Add the basil and stir.
Remove from the heat and using an immersion blender, blend the soup. Once smooth, return to the pot to reheat for serving.
Once reheated, season with salt and pepper, add a touch of cream or cashew cream if desired, divide among the bowls and top with croutons if desired.