A bowl of yum! Loaded with tomatoes, caramelized onion and roasted garlic… need I say more? This creamy Roasted Tomato and Caramelized Onion Soup is the best paired with a grilled cheese. Top it with a dollop of swirled yogurt for extra creaminess, and a sprinkle of parmesan or cheddar cheese.
Roma Tomatoes are best for this soup. I typically have Roma and Cherry tomatoes in my fridge so a combo of the two is what I usually use! My family is full of garlic lovers, so we go heavy on the garlic with two heads, but just one is equally delicious!
Tomatoes (your choice! we usually use roma or cherry)
Garlic (tops cut off)
Packed fresh basil
Chicken bouillon cube
Donia Farms Natural Yogurt (for topping)
Cheddar or Parmesan cheese (for topping)
Preheat Oven to 400 Degrees. Line a baking sheet with parchment and set aside. Place Tomatoes and garlic on the pan and drizzle everything evenly with olive oil. to coat. Roast for 45 minutes, or until tomatoes are blistered and garlic is soft.
While the tomatoes and garlic roast, start the caramelized onions. In a medium saucepan melt 2 tbsp of butter over medium-low heat. Add the onions. Cook, stirring occasionally, for about 20 – 25 minutes, or until onions are a deep golden caramel colour.
Once the tomatoes, garlic and onions are done, add them to a soup pot with the fresh basil and milk. Using an immersion blender, puree the ingredients until smooth. (If you do not have an immersion blender, use a regular blender – just be sure that everything has cooled before blending!)
Add in the salt, pepper, Italian seasoning, and chicken bullion. Bring to a boil, and then simmer on low for 5 – 10 minutes.
Top with a dollop of yogurt and cheese for serving. Enjoy!