Ingredients
Vegetables and Aromatics
- 3 pounds fresh tomatoes, cut into 2” pieces
- ½ onion, diced (about 1 cup)
- 5 cloves garlic, peeled and chopped
- ¼ cup fresh basil
Seasonings and Fats
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons salted butter
- 1 tablespoon granulated sugar
Thickener
- 2 tablespoons all-purpose flour
Liquids
- 1 quart vegetable broth
- ¼ to ½ cup heavy cream (optional, for creamier texture)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (232°C). Lightly grease a large baking sheet and set aside to ensure the tomatoes roast evenly without sticking.
- Roast the Tomatoes and Aromatics: In a large bowl, combine the chopped tomatoes, diced onion, chopped garlic, olive oil, sea salt, and black pepper. Toss everything together until well coated. Spread this mixture in a single layer on the prepared baking sheet. Roast for 15 minutes, then stir to ensure even cooking. Continue roasting another 15 minutes, switching to the broil setting for the last 2-3 minutes to lightly char some tomatoes for added flavor.
- Blend the Roasted Tomato Mixture: Transfer the roasted tomato mixture, including all juices and bits from the baking sheet, to a high-powered blender. Add the fresh basil leaves. Blend on high speed until the soup is very smooth, about 1 minute. This step ensures a silky texture and infuses the soup with fresh herbal notes.
- Make a Roux in a Large Pot: Melt the butter over medium-high heat in a large pot. Whisk in the flour and cook for 30 to 60 seconds, stirring constantly until the mixture is bubbly and lightly browned. This roux will thicken the soup and add a subtle nutty flavor.
- Add Liquids and Sweetener: Gradually whisk in the vegetable broth and granulated sugar into the roux. Stir continuously until the mixture is smooth with no lumps, creating a flavorful base for the soup.
- Combine and Simmer the Soup: Pour the blended tomato mixture into the pot with the roux and broth. Whisk until smooth and evenly combined. If using, add ¼ to ½ cup heavy cream to enrich the texture. Reduce heat to medium-low and simmer gently for 15 minutes, allowing flavors to meld and soup to thicken slightly.
- Adjust Seasonings and Serve: Taste the soup and adjust with additional salt and pepper as needed. Serve warm, garnished with optional toppings like croutons or chopped fresh basil for extra texture and freshness.
Notes
- For a vegan option, substitute the butter with a plant-based margarine and omit the heavy cream or use coconut cream instead.
- Using fresh, ripe tomatoes enhances the flavor significantly compared to canned.
- Broiling at the end of roasting adds a nice smoky char that deepens the soup's flavor.
- Letting the soup simmer gently helps develop a richer taste and ensures it thickens properly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American, Italian
- Diet: Gluten Free, Low Lactose, Vegetarian
