2handfuls of basil leavesabout 12 larger leaves plus more for garnish
Parmesan toasts
1baguette of your choicethinly sliced on the diagonal into 1/4-inch slices
olive oil
grated parmesan
Instructions
Preheat oven to 400ºF.
Place the tomatoes cut-side up on a large parchment-lined baking sheet. Nestle in the cherry tomatoes (if using), garlic halves and onion around the tomatoes. Drizzle everything with olive oil and balsamic vinegar. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Roast the tomatoes, garlic, and onion until soft and slightly charred, about 35-45 minutes. Remove from oven and let cool slightly. Leave oven on if making parmesan toasts.
Place baguette slices on a separate baking tray and drizzle with a little oil. Sprinkle on a few teaspoons of parmesan on each slice and bake until the cheese is melted and the bread is golden and toasted, about 10-12 minutes.
Meanwhile, squeeze the roasted garlic into a blender or food processor and discard the outer layer. Add the tomatoes, onions, broth and all the juices that accumulated in the pan. Blend until smooth. Add the basil leaves and blend again for a few seconds. Alternatively, you can add the mixture to a large pot and use an immersion blender to blend until smooth. Taste and adjust seasoning adding more salt and pepper, if necessary.
Heat soup in a large pot before serving, if needed. Ladle onto shallow bowls, drizzle with some olive oil and top with parmesan toasts.
Notes
To store: Any leftover roasted tomato soup can be stored in the fridge in an airtight container for up to 4-5 days. Reheat gently on the stovetop until warmed through.
To freeze: Place soup in an airtight container and freeze for up to 3 months. When ready to use, thaw in the fridge overnight, then reheat gently on the stovetop until warmed through.