Roasted Tomato Soup

Ingredients:

3 lbs ripe tomatoes (Roma or plum), halved

1 medium yellow onion, sliced

6 cloves garlic, peeled

2 Tbl olive oil

1 tsp kosher salt

½ tsp black pepper

1 Tbl butter

1 (28-ounce) can plum tomatoes with juice

1½ cups chicken stock or vegetable broth

2 Tbl chopped fresh basil (plus more for garnish)

1 tsp sugar (optional, to balance acidity)

½ cup heavy cream (optional, for richness)

Directions:

Preheat oven to 400°F (200°C). Place halved fresh tomatoes, sliced onions, and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.

Roast for 35–40 minutes, until tomatoes are tender and slightly charred.

In a large pot or Dutch oven, melt the butter over medium heat. Add the canned tomatoes with juice, broth, basil, and sugar (if using). Bring to a simmer and let cook for 10 minutes.

Once roasted, transfer the tomato-onion-garlic mixture into the pot with the broth and canned tomatoes. Simmer together for 10–15 minutes to blend flavors.

Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, blend in batches in a regular blender (let it cool slightly before blending).

Ladle into bowls and garnish with fresh basil or a swirl of cream. Serve with grilled cheese or crusty bread.