Spicy Roasted Tomato Basil Soup
3 lbs Roma Tomatoes, halved lengthwise
1 cup Cherry Tomatoes (yellow or red)
6 Tbsp Olive Oil
Salt and Pepper
8 Garlic Cloves, peeled and left whole
2 small Yellow Onions, sliced just under 1/2-inch thick
2 cups lightly packed fresh basil leaves
4-5 slices of Jalapeño (depending on how spicy you want or leave out all together)
2 cups any Leafy Greens (kale, dandelion, chard, spinach, etc)
5 cups Low-Sodium Vegetable Broth
Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet and toss with 4 Tbsp olive oil, then season with salt and pepper. Make sure to place the Roma tomatoes with the cut side up.
Place onion slices , jalapeños and garlic on another rimmed sheet pan and toss with the remaining olive oil. Sprinkle with salt and pepper.
Place both sheet pans in the oven. Roast onions 30-35min until edges are golden, and leave the tomatoes in for another 10-15min.
Peel away burnt layers of the onions if any. After the Roma tomatoes have cooled, pull skin off.
Put ingredients from both pans into a large pot. Add 4 cups of vegetable broth, leafy greens and the basil. Season with salt and pepper to taste. Bring to a boil then reduce heat and simmer for 20min. You can add the last cup of broth if needed.
Blend soup until smooth with an immersion blender or in small batches in a blender.
Toppers: avocados, crumbled cheese, yogurt or any vegan cheese, yogurt