Ingredients:

  • 3 lbs Roma or Plum tomatoes, halved lengthwise
  • 1 large (200g) yellow onion, wedged
  • 6 cloves (30g) garlic, peeled and smashed
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil leaves, packed
  • 1 tbsp unsalted butter
  • 1 tsp sugar

Instructions:

  1. Preheat the oven to 425°F (218°C).
  2. Toss the halved tomatoes, onion wedges, and smashed garlic on a large baking sheet with olive oil, salt, and pepper.
  3. Arrange tomatoes cut side up and roast for 20-25 minutes until the skins are blistered and onion edges are mahogany colored.
  4. Transfer the roasted vegetables and all the browned pan juices into a pot. Note: Those brown bits are pure flavor, don't leave them behind.
  5. Stir in the vegetable broth and butter.
  6. Bring to a gentle simmer over medium heat for 5-7 minutes until the liquids integrate and bubble softly.
  7. Remove the pot from heat and stir in the fresh basil leaves.
  8. Blend the mixture using an immersion blender or a high speed blender until completely smooth.
  9. Stir in the heavy cream.
  10. Taste the soup and stir in sugar if needed to balance the acidity.