📝 About This Recipe
This velvety soup elevates the humble tomato to gourmet status by slow-roasting Roma tomatoes to concentrate their natural sugars and depth. Infused with aromatic fresh basil and a touch of heavy cream, it offers a sophisticated balance of bright acidity and rich, herbal warmth. It is a comforting classic that celebrates the essence of Mediterranean garden-fresh flavors in every spoonful.
🥗 Ingredients
The Roasted Base
- 3 pounds Roma Tomatoes (halved lengthwise)
- 6 cloves Garlic (peeled and left whole)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Soup Body
- 1 large Yellow Onion (finely diced)
- 2 tablespoons Unsalted Butter
- 3 cups Vegetable Broth (low sodium)
- 2 tablespoons Tomato Paste
- 1/4 teaspoon Red Pepper Flakes (optional for subtle heat)
- 1 cup Fresh Basil Leaves (tightly packed, plus extra for garnish)
- 1/2 cup Heavy Cream (at room temperature)
- 1 teaspoon Balsamic Vinegar (to brighten the flavor)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
Place the halved Roma tomatoes and whole garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, tossing well to ensure every tomato is coated.
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3
Arrange tomatoes cut-side up and roast for 40-45 minutes until the edges are slightly charred and the tomatoes have collapsed into a concentrated jam-like consistency.
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4
While the tomatoes roast, melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
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5
Add the diced onions to the pot and sauté for 8-10 minutes until they are soft, translucent, and just beginning to turn golden.
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6
Stir in the tomato paste and red pepper flakes, cooking for another 2 minutes to caramelize the paste and deepen the color.
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7
Carefully transfer the roasted tomatoes, garlic, and all the juices from the baking sheet into the pot with the onions.
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8
Add the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce heat to low and simmer, uncovered, for 15 minutes to allow the flavors to meld.
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9
Remove the pot from the heat. Stir in the fresh basil leaves; they will wilt almost instantly in the hot liquid.
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10
Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a standard blender, work in small batches and vent the lid to allow steam to escape.
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11
Return the blended soup to low heat and stir in the heavy cream and balsamic vinegar. The soup will transform into a beautiful creamy orange-red hue.
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12
Taste and adjust seasoning with more salt or pepper if needed. Serve hot in warmed bowls.
💡 Chef's Tips
For the best flavor, use the ripest tomatoes available; if it's off-season, you can substitute with high-quality canned San Marzano tomatoes, though you'll lose the roasted depth. Always use fresh basil rather than dried, as the volatile oils in fresh leaves provide the signature aromatic finish. If the soup is too acidic for your taste, add a teaspoon of honey or sugar to balance the flavors. To achieve a restaurant-quality 'silk' texture, pass the blended soup through a fine-mesh sieve before adding the cream. Don't skip the roasting step—it's what differentiates a mediocre soup from an extraordinary one by caramelizing the natural sugars.
🍽️ Serving Suggestions
Serve with a classic sourdough grilled cheese sandwich using sharp cheddar and gruyère. Garnish with a swirl of extra heavy cream and a few drops of high-quality basil oil. Pair with a crisp, chilled glass of Sauvignon Blanc or a light Pinot Grigio. Top with homemade garlic-herb croutons for a delightful textural contrast. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness.