Tomato Basil Soup

Ingredients

• 3 lbs ripe tomatoes, halved (1.4 kilograms)
• 1 large onion (quartered)
• 6 cloves garlic (unpeeled)
• 3–4 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar (optional, helps balance acidity)
• A few sprigs fresh thyme or oregano
• 1–2 cups vegetable or chicken stock, as needed (240–475 ml )
• 1 tablespoon tomato paste
• 1/2 cup heavy cream (120 ml )
• 1 packed cup fresh basil leaves (about 20 grams )
• 1 tablespoon butter (optional)

Instructions

1. 1

   Preheat oven to 300°F (150°C) for slow roasting, or 400–425°F (200–220°C) for a faster roast.

2. 2

   Place tomatoes (cut side up), onion, and garlic on a large baking tray. Drizzle with olive oil and season with salt, pepper, and sugar if using. Scatter herbs on top.

3. 3

   Roast for 30–45 minutes at 400–425°F (200–220°C) for soft, juicy tomatoes, or 2–3 hours at 275–325°F (135–165°C) for a deeper, more concentrated flavor.

4. 4

   Squeeze the garlic out of its skins and discard any tough herb stems.

5. 5

   Transfer into a large pot: Transfer the roasted vegetables and all their juices to a large pot.

6. 6

   Add the stock and tomato paste and simmer: Add the stock and tomato paste. Bring to a gentle simmer for 20–30 minutes.

7. 7

   Stir in the fresh basil and simmer for 2 minutes to infuse.

8. 8

   Blend until completely smooth using an immersion blender, or in batches in a regular blender. For an extra silky texture, pass through a fine mesh sieve.

9. 9

   Stir in the cream and butter: Return the soup to low heat and stir in the cream and butter until glossy.

10. 10

    Taste and adjust salt and pepper, then serve.