Ingredients:
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Directions:
Preheat oven to 400 degrees F. Place cherry tomatoes on a baking sheet, pour 1 1/2 tablespoons of olive oil over top, along with the salt and pepper. Place baking sheet in the oven and roast tomatoes for about 20 minutes or until tomatoes are squishy and have a brown roasted color to them.
In a large pot, drizzling remaining 1 1/2 tablespoons of olive oil and turn stove to a medium high heat. Add in the garlic and onion, sautéing for 4-6 minutes or until onions are translucent. Add in the roasted tomatoes, chicken broth, canned tomatoes (with the juices), garlic salt, garlic powder, black pepper, and basil. Bring soup to a boil, then turn down to a low simmer. Partially cover pot and allow to simmer for about 20 minutes, or until soup is nice and hot. With an emersion blender, blend up the soup to your desired consistency. |
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