BY: Natashas.eats

Roasted tomato and basil soup with caramelized onions, garlic, and sundried tomatoes. Served with a grilled cheese toastie.


-Willow Creek Basil flavored Extra Virgin Olive Oil
-12 Roma tomatoes, cut into halves
-6 cloves of garlic
-1 tablespoon of dried sweet basil
-1 tablespoon of dry oregano
-salt and pepper
-2 medium onions, sliced
-1 packet of sundried tomatoes, liquid drained
-1 tablespoon of sundried tomato pesto
-a bunch of fresh basil leaves
-1 cup of chicken stock
– sour cream( optional)


-place halved tomatoes on an oven pan along with the garlic cloves. Drizzle generously with @willowcreekoliveestate basil flavored olive oil then season with salt, pepper, dry sweet basil and oregano

-then roast in the oven at 180 degrees for 40mins

-while the tomatoes roast. Heat 2 tablespoons of olive oil over medium heat. Then add sliced onions with salt and pepper. Cook slowly on medium heat till onions caramelize and turn golden brown, it takes about 12 minutes. Then remove from heat and set aside.

-once the tomatoes and garlic are roasted put them in the blender with the caramelized onions then add to them the sundried tomatoes, the pesto, and a few basil leaves. Blend well till it reaches the soup consistency that you prefer.

-pour into a pot and put it over medium heat. Then stir in 1 cup of chicken stock. Do a taste test for seasoning and adjust if necessary. Cover and simmer for 20mins. Then you are ready to serve.