Ingredients:

  • 2 lbs fresh cherry tomatoes
  • 1 medium yellow onion, quartered
  • 6 cloves garlic, peeled and smashed
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 3 cups low-sodium vegetable broth
  • ¼ cup fresh basil leaves, packed
  • 1 tbsp lemon juice

Instructions:

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Spread cherry tomatoes, quartered onion, and smashed garlic in a single layer on the baking sheet.
  3. Drizzle with olive oil and sprinkle with salt and pepper, tossing to coat the vegetables evenly.
  4. Roast for 30–35 minutes until tomatoes have burst and are slightly charred and onions are deep golden brown.
  5. Transfer all roasted vegetables and the pan juices into a large pot.
  6. Add vegetable broth and bring to a gentle simmer over medium heat for 5–10 minutes.
  7. Stir in fresh basil leaves.
  8. Blend with an immersion blender or high-speed blender until completely smooth and velvety.
  9. Stir in lemon juice before serving.