3 tablespoons olive oil
12 large Jersey tomatoes, halved
3 large yellow onions, cut into large chunks
7 to 8 garlic cloves
2 teaspoons kosher salt
1½ teaspoons fresh ground black pepper
2 teaspoons dried basil
¾ cup heavy cream (to keep calories down, you can substitute with ¼ cup cream and ½ cup whole milk)
salt and pepper to taste
- Pre-heat oven to 375ºF. Using a pastry brush, coat a baking sheet with some of the olive oil.
- Place the tomatoes, cut side down, on prepared baking sheet. Wedge the onions and garlic in between the tomato slices. Using the pastry brush again, brush the remaining olive oil over the tops of all the vegetables. Sprinkle all the spices evenly over the vegetables. Bake for 45 minutes, until tomatoes and onions are fully roasted and easily pierced with a fork.
- Place vegetables with all the pan juices in a soup pot. Using an immersion blender, blend until smooth and creamy. Stir in heavy cream.
- Bring soup to a simmer over medium heat. Season with salt and pepper to taste.
Yield: 12 to 15 servings (6- to 8-ounce cup)