Ingredients:

  • 5 lbs Vine Tomatoes (ripe), Halved or quartered
  • 1 whole head Garlic, Top sliced off, kept whole
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 tsp Dried Oregano
  • Salt and Black Pepper, To taste
  • 2 Tbsp Unsalted Butter
  • 1 large Yellow Onion, Finely diced
  • 2 medium Carrots, Peeled and diced
  • 2 x 28 oz cans San Marzano Style Whole Tinned Tomatoes (do not drain)
  • 4 cups Chicken or Vegetable Stock (Low Sodium), Hot
  • 1/2 cup Fresh Basil Leaves, loosely packed
  • 1 tsp Granulated Sugar
  • 1/2 cup Double Cream (Heavy Cream)
  • 1 tsp Balsamic Vinegar (Optional)

Instructions:

  1. Preheat the oven to 200°C (400°F). Toss the fresh tomatoes, the whole head of garlic (cut side up), olive oil, oregano, salt, and pepper directly on the baking sheet.
  2. Roast for 35–40 minutes, or until the tomatoes are slightly shrivelled and caramelized around the edges.
  3. Remove the baking sheet. Once slightly cool, squeeze the roasted garlic cloves out of their skin and set aside.
  4. In the stock pot, melt the butter over medium heat. Add the diced onion and carrot. Sauté for 8–10 minutes until the vegetables are very soft and the onions are translucent (do not brown them).
  5. Stir in the roasted garlic purée, cooking for one minute until fragrant.
  6. Pour in the tinned tomatoes (breaking them up with a spoon) and the hot stock. Add the sugar, salt, and pepper.
  7. Bring the mixture to a gentle boil, then reduce heat and simmer, uncovered, for 15 minutes to allow the flavors to marry.
  8. Stir in the roasted tomatoes (and any accumulated juices from the pan) and the fresh basil leaves. Cook for 2 more minutes.
  9. Transfer the soup in batches to a high-powered blender, or use an immersion blender directly in the pot. Blend until perfectly smooth and velvety. (Remember to vent the lid when blending hot liquids.)
  10. Optional: For a truly silky texture, push the soup through a fine-mesh sieve back into the clean pot.
  11. Return the soup to a low heat. Stir in the heavy cream and balsamic vinegar (if using). Heat gently until warmed through, but do not boil once the cream is added.
  12. Adjust seasoning for salt and pepper. Serve immediately with a swirl of extra cream or a drizzle of olive oil.