Ingredients:

  • 3 lbs fresh tomatoes (Roma, San Marzano, or Vine ripened), halved
  • 1 large yellow onion, quartered
  • 6 cloves garlic, peeled and left whole
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 cups low sodium vegetable or chicken broth
  • 1/2 cup fresh basil leaves, packed
  • 1 tbsp balsamic vinegar
  • 1/2 tsp red pepper flakes
  • 1/4 cup heavy cream

Instructions:

  1. Prep the vegetables. Slice 3 lbs of fresh tomatoes in half and quarter the large yellow onion.
  2. Season the tray. Place tomatoes, onion, and 6 garlic cloves on the sheet. Drizzle with 3 tbsp extra virgin olive oil and sprinkle with 1 tsp sea salt and 1/2 tsp black pepper. Note: Toss well to ensure everything is evenly coated in oil.
  3. The Roast. Bake at 400°F (204°C) for 45 minutes until the tomato skins are charred and the onions are soft.
  4. Transfer the base. Carefully move all roasted vegetables and their juices into a blender or large pot.
  5. Add the aromatics. Toss in 1/2 cup fresh basil leaves and 1/2 tsp red pepper flakes.
  6. Integrate the broth. Pour in 2 cups low sodium vegetable or chicken broth.
  7. The Blend. Process on high for 2 minutes until the mixture is completely velvety and no skin fragments remain.
  8. The Simmer. Pour the mixture into a pot and bring to a low simmer. Watch for small bubbles breaking the surface.
  9. Balance the flavors. Stir in 1 tbsp balsamic vinegar and 1/4 cup heavy cream. Note: The balsamic acts as a brightness corrector here.
  10. Final Seasoning. Taste and add more salt if needed, then serve immediately while steaming.