- 5 cups cherry tomatoes
- 1/2 chopped yellow onion
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 3 tablespoons chopped fresh basil
- Olive oil
- Pre-heat the oven to 400 degrees Fahrenheit. Place the cherry tomatoes on a large oven sheet lined with parchment paper. Drizzle with 1 teaspoon olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Roast cherry tomatoes until they are starting to burst open, about 15 minutes.
- While tomatoes are roasting, heat a pan over medium heat and add 1 teaspoon olive oil. Then add the chopped onion, dried oregano and a pinch of salt and pepper. Cook onions until translucent, about 5 minutes. When onions have about 1 minute left of cooking add the minced garlic and stir.
- Let the tomatoes and onions cool for a few minutes. Then add them to a blender along with the fresh basil and blend for 1-2 minutes, until silky and smooth. Place soup in the refrigerator until chilled, about 1 hour and then serve