Ingredients
Method
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Roughly slice one onion into eight pieces. Place the onion, two pounds of cherry tomatoes, and four cloves of garlic on a large rimmed baking sheet. Use a second sheet if necessary. Drizzle with one tablespoon of olive oil.
- Roast in the oven for 25 minutes until the tomatoes burst and the onion softens. Let it cool slightly for a few minutes.
- Squeeze the garlic cloves from their skins and add them to the blender along with the roasted onions and tomatoes, 2½ cups of vegetable broth, ½ cup of fresh basil leaves, 1 teaspoon of salt, and ¼ teaspoon of pepper.
- Blend the soup until creamy. Adjust the seasoning and reheat if needed. Serve in bowls, garnishing with basil leaves, a swirl of coconut yogurt, and croutons.
Nutrition
Notes
Basil - Use fresh basil for max flavour. If using dried, use 1 tablespoon.
Vegetable broth - Use ready made broth or stock cubes (I dissolve one stock cube in 2 cups boiled water). If using low sodium stock, add more salt to the soup.
High protein option - Blend a can of white beans into the soup for protein. Add a little extra salt if you do this.
Store leftover soup in the fridge up to 5 days.