Ingredients:

  • 3 lbs fresh plum or Roma tomatoes, halved lengthwise
  • 1 large yellow onion, cut into thick wedges
  • 6 cloves garlic, peeled
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 cups vegetable or chicken broth
  • 2 tbsp double-concentrated tomato paste
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 cup fresh basil leaves, packed
  • 1/2 cup heavy cream (36% milkfat)
  • 2 tbsp cold unsalted butter, cubed
  • 1/8 tsp baking soda

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, onion wedges, and whole garlic cloves on a large rimmed baking sheet lined with parchment paper.
  2. Drizzle the vegetables with extra virgin olive oil and season with sea salt and black pepper. Toss to coat evenly. Ensure the tomatoes are cut side up to allow moisture to escape and the tops to char.
  3. Roast for 35–45 minutes until the tomato skins are slightly charred and the onions are caramelized at the edges.
  4. Transfer the roasted vegetables and all pan juices into a large Dutch oven or heavy-bottomed pot. Note: The pan juices contain most of the concentrated flavor.
  5. Add the broth, tomato paste, dried oregano, and red pepper flakes. Bring to a gentle simmer over medium heat and cook for 10 minutes until the liquid is bubbling softly and turning a deep orange red.
  6. Transfer the mixture to a high-speed blender. Add the fresh basil leaves.
  7. Blend on high while carefully adding the heavy cream, cold cubed butter, and baking soda. The baking soda will neutralize excess acidity while the butter emulsifies into a velvety texture.
  8. For an ultra-smooth finish, pass the soup through a fine-mesh sieve before serving.