Ingredients:

  • 2 lbs cherry tomatoes
  • 1 medium yellow onion, quartered
  • 6 cloves garlic, peeled
  • 3 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 cups low-sodium vegetable broth
  • 1 tbsp balsamic vinegar
  • 1/4 cup fresh basil leaves, packed
  • 1 tbsp unsalted butter

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Spread the cherry tomatoes, quartered onion, and peeled garlic cloves in a single layer on the baking sheet.
  3. Drizzle with olive oil and sprinkle with salt and pepper, tossing with your hands to ensure every tomato is coated.
  4. Roast for 35–40 minutes until the tomatoes are blistered and slightly collapsed and the onions are deep golden brown.
  5. Carefully pour the entire contents of the pan, including all juices and charred bits, into a high-speed blender.
  6. Add the fresh basil leaves and blend on high for 60 seconds until the mixture is vibrant, smooth, and deep red.
  7. Pour the puree into a medium soup pot over medium heat.
  8. Stir in the vegetable broth and balsamic vinegar.
  9. Simmer gently for 5–10 minutes to integrate the flavors.
  10. Stir in the unsalted butter for a glossier finish and adjust salt to taste.