Ingredients
Method
- Preheat and Prep: Preheat your oven to 400°F (205°C). Slice the 15 Roma tomatoes in half lengthwise and place them cut-side down on a large baking sheet along with the onion wedges. Cutting them this way helps them caramelize beautifully.
- Prep the Garlic: Slice the very top off the head of garlic to expose the cloves. Drizzle it with a little olive oil and wrap it tightly in aluminum foil. Place it on the baking sheet alongside the veggies.
- Season and Roast: Drizzle everything generously with olive oil. Season with a heavy pinch of salt and black pepper. Roast in the oven for 40 to 45 minutes until the tomatoes are shriveled and show some charred, dark edges.
- Combine and Simmer: Let the garlic cool for a few minutes, then squeeze the roasted cloves out of their skins straight into a large soup pot or Dutch oven. Transfer all the roasted tomatoes, onions, and any pan juices into the pot. Pour in the 2 cups of broth. Bring to a boil over medium-high heat, then reduce to low and simmer for 10 minutes.
- Blend: Stir in the fresh basil leaves. Use an immersion blender directly in the pot to blend the soup until completely smooth. (If using a countertop blender, let it cool slightly and blend in batches with the lid cap cracked open to vent steam).
- Finish and Season: Stir in the 1/2 cup of heavy cream. Taste the soup and adjust the seasoning with more salt, pepper, or red pepper flakes. If it tastes too acidic, stir in 1 teaspoon of sugar to balance the flavors. Simmer for 2 more minutes, then serve hot.
Video
Notes
Freezing and Storage
This soup freezes exceptionally well for up to 3 months. For the best texture when reheating, freeze the roasted tomato soup base before adding the heavy cream. When you're ready to serve, warm the soup on the stove and stir in fresh cream before serving.