Ingredients:

  • 3 lbs (1.4 kg) ripe Plum or Roma Tomatoes, halved lengthwise
  • 1 large Yellow Onion, roughly chopped
  • 6 cloves Garlic, left unpeeled and smashed
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp Dried Oregano (or Basil)
  • 1 tsp Coarse Sea Salt, divided
  • 1/2 tsp Black Pepper, freshly cracked
  • 2 tbsp Unsalted Butter
  • 4 cups Vegetable or Chicken Stock, low sodium
  • 1 tsp Sugar (Granulated or Brown)
  • 1/4 cup Heavy Cream (Double Cream), optional
  • 1/4 cup Fresh Basil Leaves, for garnishing and finishing
  • 1/2 tsp Red Wine Vinegar or Lemon Juice, for finishing

Instructions:

  1. Preheat your oven to 200°C (400°F).
  2. On the large baking tray, spread out the halved tomatoes (cut-side up), the onion chunks, and the smashed garlic cloves. Drizzle generously with olive oil, sprinkle with oregano, salt, and pepper. Give everything a gentle toss to coat.
  3. Roast for 35 to 40 minutes. The edges of the tomatoes should be deeply wrinkled and slightly caramelised. Remove the tray from the oven, cool for 5 minutes, and pop the soft garlic out of their skins; discard the skins.
  4. Melt the butter in a large stockpot over medium heat. Transfer the entire contents of the roasting tray (vegetables and juices) into the stockpot.
  5. Pour about 1/2 cup (120ml) of the stock into the empty roasting tray and scrape up any browned bits stuck to the bottom (deglazing). Pour this liquid into the pot.
  6. Add the remaining stock and the 1 tsp of sugar to the pot. Bring to a gentle boil, then immediately reduce the heat to a low simmer. Cook uncovered for 15 minutes, allowing the flavors to meld.
  7. Remove the pot from the heat. Carefully blend the soup using an immersion blender until completely smooth. If using a standard blender, work in batches and ensure the vent cap is cracked open to allow steam to escape.
  8. For a silky texture (optional): Pour the blended soup through a fine-mesh sieve into a clean bowl, pushing through any remaining solids with a ladle. Discard the skins/seeds.
  9. Return the strained soup to the pot over low heat. Stir in the heavy cream (if using).
  10. Taste the soup and adjust salt and pepper as needed. Stir in the red wine vinegar or lemon juice for a final bright lift.
  11. Ladle into bowls, garnish with a swirl of olive oil and fresh basil leaves, and serve hot.