Ingredients:

  • 3 lbs Roma or Plum Tomatoes, halved
  • 1 large Yellow Onion, roughly quartered
  • 2 medium Carrots, roughly chopped
  • 6 large Garlic Cloves, whole with skin
  • 1/4 cup Extra Virgin Olive Oil (for roasting)
  • 1 teaspoon Dried Oregano
  • 2 large Bay Leaves
  • 4 cups Low Sodium Vegetable or Chicken Stock
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Salt (plus more to taste)
  • Freshly Ground Black Pepper to taste
  • 2 tablespoons Unsalted Butter
  • 1/4 cup Heavy Cream (Optional)
  • 1 teaspoon Sugar (if tomatoes are tart)
  • 1 cup packed Fresh Basil Leaves (for swirl)
  • 1/4 cup Extra Virgin Olive Oil (for swirl)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes, onion, carrots, and whole garlic cloves with 1/4 cup olive oil, salt, pepper, and oregano on a large rimmed baking sheet. Roast for 35–40 minutes until vegetables are tender and slightly charred.
  2. Remove the garlic skins from the roasted cloves. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the tomato paste and sauté for 1 minute until slightly darkened.
  3. Add the roasted vegetables (including pan juices), bay leaves, and stock to the pot. Bring to a gentle boil, then reduce heat, cover partially, and simmer for 15 minutes to allow flavours to fully meld.
  4. Remove the bay leaves. Using an immersion blender, blend the soup directly in the pot until perfectly smooth. If using a standard blender, cool the soup slightly and work in small batches, venting the lid.
  5. For an ultra-smooth texture, press the blended soup through a fine-mesh sieve into the clean pot. Discard solids.
  6. Stir in the optional heavy cream or coconut milk. Taste and adjust seasoning, adding the teaspoon of sugar if the soup tastes too acidic. Keep warm.
  7. Prepare the Basil Swirl: Quickly blanch the fresh basil leaves in boiling water for 10 seconds, then immediately shock them in ice water to preserve the colour. Drain and squeeze dry.
  8. Blend the blanched basil vigorously with the remaining 1/4 cup of olive oil until a bright green, smooth oil forms. Ladle the hot tomato soup into bowls and drizzle generously with the basil oil before serving.