Ingredients:

  • 3 lbs ripe Roma or Vine Tomatoes, halved lengthwise
  • 2 medium whole garlic heads, top 1/4 inch trimmed
  • 1 large yellow onion, quartered
  • 5 Tbsp good quality Olive Oil, divided
  • 1 tsp Dried Oregano
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 2 Tbsp Unsalted Butter
  • 4 cups low sodium Vegetable or Chicken Broth
  • 2 Tbsp Tomato Paste
  • 1/2 cup packed Fresh Basil Leaves, roughly chopped
  • 1/2 cup Heavy Cream (optional, for richness)
  • 1/2 tsp Sugar (optional, for balance)
  • Fresh Basil Leaves, chiffonade for garnish
  • Extra Virgin Olive Oil, for drizzling

Instructions:

  1. Toss halved tomatoes, onion quarters, and trimmed garlic heads with 2 Tbsp olive oil, oregano, salt, and pepper on a large rimmed baking sheet. Roast at 400°F (200°C) for 30–35 minutes until softened and slightly caramelized.
  2. While vegetables roast, melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Sauté the remaining 1 Tbsp of olive oil. Add tomato paste and cook for 2 minutes, stirring constantly until it darkens slightly.
  3. Remove roasted vegetables from the oven. Squeeze the soft, roasted garlic pulp from the skins into the pot. Add the roasted tomatoes, onions, and any pan juices. Pour in the broth. Bring to a simmer, reduce heat, and cook gently, covered, for 15 minutes to let the flavours marry.
  4. Remove the pot from heat. Carefully blend the soup until completely smooth using an immersion blender directly in the pot, or transfer in batches to a standard blender (venting the lid carefully to release steam).
  5. Return the pureed soup to low heat. Stir in the heavy cream (if using) and the 1/2 cup of fresh basil. Taste and adjust seasoning, adding the pinch of sugar if the acidity is too sharp. Heat through gently (do not boil after adding cream).
  6. Ladle the soup into bowls. Finish with a swirl of good quality extra virgin olive oil and a scattering of fresh basil chiffonade.