Roasted Tomato Soup

Ingredients

• 3 lbs ripe tomatoes (halved lengthwise if small/medium, or quartered if large)
• 1 large yellow onion (quartered and separated into smaller pieces)
• 8 garlic cloves (peeled and ends trimmed)
• 3 Tbsp extra-virgin olive oil
• 2 tsp fine sea salt (plus more to taste)
• ¼ tsp freshly ground black pepper (plus more to taste)
• 2 cups Chicken Stock (or vegetable stock for vegetarian)
• 4 Tbsp chopped fresh basil (plus more for serving, or 2 tsp dried*)
• ½ cup heavy cream (plus more to taste)
• ½ cup freshly grated Parmesan cheese (plus more for serving)
• 2 Tbsp tomato paste
• 2 tsp sugar (plus more to taste)

Instructions

1. Roast - Preheat the oven to 400°F. Arrange the cut tomatoes, onions, and garlic cloves cut side up in a single layer on a rimmed baking sheet, and then drizzle with the oil and season with ½ teaspoon of the salt and the pepper. Roast for 45 to 50 minutes, until the edges of the tomatoes and onions begin to brown. Set aside to cool for 10 minutes.
2. Blend - In a blender or food processor, add half of the tomato mixture with 1 cup of the broth and 2 tablespoons of the basil. Blend until smooth, and then transfer the puree to a large soup pot or Dutch oven and set aside.
3. Repeat - Add the remaining tomato mixture, plus any juices that have accumulated in the pan, to the blender, along with the remaining 1 cup of broth and 2 tablespoons of basil. Blend until smooth and transfer to the pot.
4. Simmer - Over medium heat, bring the soup to a simmer. Stir in the cream, Parmesan, tomato paste, sugar, and remaining 1½ teaspoons of salt. Continue stirring so the cheese melts evenly into the soup. Taste and season as needed with more cream, sugar, salt, or pepper. Garnish with more basil and Parmesan cheese and serve warm.