Tomato Soup

20 roma or vine tomatoes, halved

3 tbsp olive oil

5 tbsp fresh basil leaves (2 tiny containers)

1/4 cup heavy cream

salt to taste

black pepper to taste

sugar (optional) to taste

1 tbsp red pepper flakes

2 tbsp unsalted butter

2 yellow onion, roughly chopped

7 garlic cloves (1 pod), smashed

3.5 cups vegetable stock

4 tbsp tomato paste (1 tiny can)

1

Roast the tomatoes (40 min @ 425F): Arrange on sheet cut-side up. Drizzle with olive oil and scatter garlic cloves, smashed among them. Season with salt and pepper. Roast until caramelized and slightly charred at the edges.

2

Sauté the onion: Melt butter with olive oil in a large pot over medium heat. Add yellow onion and cook till translucent.

3

Build the base: Add tomato paste and stir for 1–2 minutes until it darkens slightly and smells fragrant. Pour in vegetable stock and bring to a gentle simmer.

4

Add roasted tomatoes: Scrape the roasted tomatoes, garlic, and all their juices off the baking sheet into the pot. Add fresh basil leaves and red pepper flakes. Stir to combine and simmer for 10 minutes

5

Blend until smooth: Use an immersion blender to blend until completely smooth. Taste and adjust with sugar, 1.8 salt, and black pepper as needed.

6

Finish with cream: Reduce heat to low and stir in heavy cream. Let it warm through for 2–3 minutes — do not boil after adding cream.

Tomato Soup

Ingredients

Steps

Tomato Soup