Ingredients:

  • 2.5 lbs (1.1 kg) ripe Roma tomatoes, halved lengthwise
  • 6 cloves garlic, peeled and smashed
  • 1 medium yellow onion, quartered
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • Salt and freshly ground black pepper to taste
  • 4 cups (950ml) vegetable broth
  • 2 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp balsamic vinegar
  • 1 tsp granulated sugar (optional)
  • Fresh basil leaves, chopped (for garnish)
  • Grated Parmesan cheese (optional, for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes, garlic, onion, olive oil, oregano, basil, salt, and pepper on a large baking sheet.
  2. Roast for 40 minutes, or until the tomatoes are soft and slightly caramelized.
  3. While tomatoes roast, melt butter in a large pot. Whisk in flour and cook for 1 minute, creating a roux.
  4. Gradually whisk in vegetable broth to the roux. Add roasted tomato mixture to the pot.
  5. Bring to a simmer and cook for 10 minutes to allow flavours to meld.
  6. Carefully transfer the soup (in batches if necessary) to a blender. Blend until smooth. Alternatively, use an immersion blender directly in the pot.
  7. Return the soup to the pot. Stir in heavy cream, balsamic vinegar, and sugar (if using). Season with salt and pepper to taste.
  8. Ladle into bowls and garnish with fresh basil and Parmesan cheese (if using). Serve the best tomato soup recipe hot.