Creamy Tomato Basil Soup

Roasting the tomatoes first concentrates their sweetness and burns off excess water, giving you a deeper flavor than simmering canned tomatoes alone ever will.

Instructions

1. 1

   If using fresh tomatoes: preheat the oven to 425°F (220°C). Toss the halved tomatoes with 2 tablespoons olive oil, salt, and pepper, and spread cut-side up on a baking sheet. Roast for 30–35 minutes, until collapsed and lightly charred at the edges. Skip to step 4 if using canned tomatoes.

2. 2

   Heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the onion and cook until softened and translucent, 5–6 minutes.

3. 3

   Add the garlic and red pepper flakes and cook 1 minute until fragrant, then stir in the tomato paste and cook 1 minute more to deepen its flavor.

4. 4

   Add the roasted tomatoes (with any juices from the pan) or canned tomatoes, crushing them with a spoon, along with the broth.

5. 5

   Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally, to let the flavors concentrate.

6. 6

   Remove from heat and stir in the basil leaves, letting the residual heat wilt them.

7. 7

   Purée the soup with an immersion blender directly in the pot until smooth (or work in batches in a countertop blender, venting the lid to let steam escape).

8. 8

   Return to low heat, stir in the heavy cream, and warm through without boiling. Taste — if the tomatoes are too acidic, stir in the sugar a little at a time until balanced.

9. 9

   Season with salt and pepper to taste. Ladle into bowls, garnish with a drizzle of cream and torn basil, and serve with crusty bread or a grilled cheese sandwich.