A medley of roasted cherry tomatoes from @panierdufermier are paired in this seasonal soup with fresh basil and grated Parmigiano-Reggiano.
Ingredients (6 portions)
1 1/2 lbs cherry tomatoes
1 can of San Marzano tomatoes
3 1/2 cups organic vegetable stock
1 medium onion (chopped)
4 garlic cloves (chopped)
1 teaspoon dried oregano
Extra-virgin olive oil (drizzle)
Ground pepper and salt to taste
Fresh basil (garnish)
Grated Parmigiano-Reggiano (garnish)
Preheat the oven at 400 F. Line a cookie sheet with parchment paper. Cut the tomatoes in halves and put them in a large bowl. Mix well with evoo, pepper and salt. Put the tomatoes on the cookie sheet and roast for 40 minutes.
In a large pot, sauté the onion and garlic with evoo at medium heat until the onions become translucent. Add the canned tomatoes and vegetable stock. Bring to a boil and let simmer uncovered at medium heat for 20 minutes.
Add the roasted tomatoes to the pot (keep a few aside for garnishing). Remove from heat and purée with a hand mixer. Serve with roasted tomatoes, ground pepper and grated cheese. Enjoy!