Roasted Tomato Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice onion in half stem to stem. Remove the bottom stem leaving the top on. Lay both halves flat with the remaining stem away from you, cut multiple times stopping about 1cm away from the remaining stem. Now chop the stem off leaving you with perfectly sliced onions once broken apart. A good, sharp utility knife is easier to work with here, opt out of a chefs knife when you can.

Step 2

Heat up a small amount of olive oil in a frying pan over medium heat. The more space the better for caramelized onions. Add your onions slowly, be sure not to overcrowd at the start.

Step 3

Allow onions to sit for a while, stirring occasionally. You want to achieve a beautiful golden brown colour. To deglaze to prevent burning add small amounts of water as you cook.

Step 4

Wash and cut tomatoes in half. Lightly drizzle in olive oil, sprinkle some Italian seasoning and cracked pepper on each one and put face up into an air fryer (or oven) on 350°F until they are blistering and soft.

Step 5

Add tomatoes to large stockpot and break down with a wooden spoon. Add garlic, remaining italian seasoning, parsley and half of the basil. Leave remaining basil for garnish once cooked.

Step 6

Once tomatoes reduce to a pasta sauce like consistency, add chicken broth and let simmer.

Step 7

If desired, remove from heat and blend with tool of your choice.

Step 8

Serve warm! Enjoy