Ingredients:

  • 3 lbs fresh Roma tomatoes, halved
  • 1 large yellow onion, quartered
  • 6 cloves garlic, peeled
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 2 cups low-sodium vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, packed
  • 1 tbsp balsamic vinegar
  • 1 tbsp granulated sugar

Instructions:

  1. Preheat your oven to 400°F. Note: A hot oven is crucial for getting those charred edges on the tomatoes.
  2. Arrange the tomatoes, onion, and garlic on a large sheet pan. Keep them in a single layer to ensure they roast rather than steam.
  3. Drizzle with 3 tbsp olive oil and sprinkle with sea salt, pepper, and oregano. Use your hands to toss everything until every surface is glistening.
  4. Roast for 45 minutes until the tomato skins are wrinkled and slightly charred. You should see the juices bubbling and turning golden brown on the pan.
  5. Transfer the roasted vegetables and all the pan juices into a large pot. Note: Those browned bits on the pan are concentrated flavor, don't leave them behind.
  6. Add 2 cups of broth and bring the mixture to a gentle simmer over medium heat. Look for small bubbles breaking the surface regularly.
  7. Stir in 1 tbsp balsamic vinegar and 1 tbsp sugar. Taste a spoonful now to see if the balance of salt and acid feels right to you.
  8. Use an immersion blender to process the soup until it is completely smooth. Continue blending until the texture looks velvety and no large lumps remain.
  9. Stir in 1/2 cup heavy cream and the fresh basil leaves. The soup should turn a beautiful creamy orange red color.
  10. Simmer for another 5 minutes to let the flavors marry. Serve immediately while the steam carries the scent of fresh basil.