Ingredients:

  • 3 lbs Roma or Plum tomatoes, halved lengthwise
  • 1 medium yellow onion, quartered
  • 6 cloves garlic, peeled and smashed
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups vegetable or chicken broth
  • 1/4 cup fresh basil leaves, packed
  • 2 tbsp unsalted butter, chilled
  • 1 tsp granulated sugar
  • 1/4 cup heavy cream

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. On a baking sheet, toss the halved tomatoes, quartered onions, and smashed garlic with olive oil, salt, and pepper.
  3. Arrange tomatoes cut-side up and roast for 35–40 minutes until skins are slightly charred and onions are deep mahogany.
  4. Transfer all roasted vegetables and pan juices into a Dutch oven over medium heat.
  5. Stir in the broth and sugar, then bring to a gentle simmer for 10 minutes.
  6. Remove the pot from heat and stir in the fresh basil leaves.
  7. Blend the soup using an immersion blender or a high-speed blender until completely smooth.
  8. While blending or whisking, incorporate the chilled butter and heavy cream until the soup is glossy and velvety.