2 cups cherry tomatoes (I used one 16 oz container of Trader Joe's grape tomatoes)
3 tablespoons olive oil (I used olive oil over the tomatoes, and coconut oil to sauté the onion and garlic)
1 teaspoon salt and pepper
3 garlic cloves, minced
salt to taste (sorry, I just ground up some salt....don't know how much)
1/2 yellow onion, diced
3 cups chicken broth
1 (28 oz) can diced tomatoes
1/2 teaspoon black pepper
1 tablespoon fresh basil, chopped
Preheat oven to 400 degrees F. Rinse and dry cherry tomatoes and place on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Place baking sheet in the oven and roast tomatoes for about 30 minutes or until tomatoes are squishy and have a brown roasted color to them.
In a large pot, drizzling remaining 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), salt, 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. With an emersion blender (or Blendtec, blend up the soup to your desired consistency. I left it with a little texture. Optional....Serve with grilled cheese chunk croutons.
I made the soup like this, but next time I am going to double the cherry tomatoes and add more broth to make a larger batch. Here are the two websites with the original recipes and some great pics.
