Fall and cooler temperatures call for soup. And, maybe some bread to dip in it. That being said, this recipe is vegan and gluten free. It's full of nutritious ingredients, don't quote me.
Makes about 8 servings
8-10 medium tomatoes
1 whole yellow or spanish onion, diced
2 - 3 cloves garlic, thinly sliced
1 pack of fresh basil
1 cup vegetable stock
salt and pepper for seasoning
Preheat oven to 400°F and grab a 9x13" baking tray or glass tray.
Using a knife, create an X on the bottom (non stem side) of the tomatoes. Place them into the baking tray stem side down. Bake for 45 - 60 minutes, or until they are roasted on the top and some liquid has pooled on the bottom of the tray.
While the tomatoes are cooking, you can dice up the onion and cut your garlic. Throw the onions into a saucepan, add a drizzle of oil and cook them until they are fragrant. When the onions are almost complete, add in the garlic and continue to cook. Once done, throw in 3/4 of the basil leaves and set aside.
Prepare an ice bath for the tomatoes. You can use a large mixing bowl.
Once the tomatoes are done, take them out of the oven. Using a spatula/scoop, add them to the ice bath.
Once the tomatoes are cool enough to touch, gently peel off the skin.
Add your tomatoes to the blender, add the onion mixture and a cup of vegetable broth. Blend until smooth.
Season with salt and pepper as required.
Reheat the soup on the stove - to a boil.
To serve, feel free to top it with chopped basil, capers or other accoutrements.