Roasted Tomato and Basil Soup with Tortilla Strips

Ingredients

• 2 pounds fresh tomatoes
• 1 cup fresh basil leaves
• 1 medium yellow onion
• 4 cloves garlic cloves
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 2 cups tortilla strips
• 1 whole lime

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Wash and core the fresh tomatoes, then cut them in half. Place them on a baking sheet.

3. 3

   Peel and quarter the yellow onion and add it to the baking sheet with the tomatoes.

4. 4

   Peel the garlic cloves and add them whole to the baking sheet.

5. 5

   Drizzle the olive oil over the tomatoes, onion, and garlic. Sprinkle with salt, black pepper, and ground cumin.

6. 6

   Roast the vegetables in the preheated oven for 25-30 minutes, until the tomatoes are blistered and caramelized.

7. 7

   Remove the baking sheet from the oven and let the vegetables cool slightly.

8. 8

   In a large pot, combine the roasted vegetables and the vegetable broth. Bring to a simmer over medium heat.

9. 9

   Add the fresh basil leaves to the pot and cook for an additional 5 minutes.

10. 10

    Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return to the pot.

11. 11

    Taste and adjust seasoning if necessary.

12. 12

    For the tortilla strips, heat a skillet over medium heat. Add the tortilla strips and cook for 3-5 minutes, stirring frequently, until crispy.

13. 13

    Serve the soup hot, garnished with crispy tortilla strips and a wedge of lime on the side.