Ingredients
1 cup croutons
3 cups chicken or vegetable stock
15 basil leaves, roughly chopped
1 yellow onion, roughly chopped
4 tablespoons olive oil, divided
1 teaspoon red pepper flakes
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1 head garlic, cut in half
15 medium sized tomatoes, cut in half
Step by step
Preheat your oven to 400 degrees F.
Place the tomatoes and halved garlic on a parchment lined baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt, pepper and red pepper flakes. Transfer the baking sheet into the oven and roast for 35-40 minutes. Once roasted, remove the baking sheet from the oven and set aside. Carefully remove the garlic from its paper and discard the paper.
In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes. Add the roasted tomatoes and garlic along with all of the juice and seasoning on the baking sheet and stir to combine. Sauté for 3-4 minutes more, until the onions are soft.
Add the basil, stock and croutons and simmer, without a lid, for 20 minutes. Once simmered, let the mixture cool slightly. Use your KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender and blend everything together until pureed. (Note – a few basil leaves can remain intact). Taste and adjust seasoning as needed.
Serve or freeze as needed.