Ingredients:

  • 3 lbs Roma tomatoes, halved
  • 4 cloves garlic, smashed
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 1 large carrot, finely grated
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes
  • 28 oz canned whole peeled San Marzano tomatoes
  • 3 cups vegetable broth
  • 0.25 cup all-purpose flour
  • 1 cup heavy cream, room temperature
  • 0.25 cup fresh basil, chiffonade

Instructions:

  1. Preheat oven to 400°F (200°C). Toss halved Roma tomatoes and smashed garlic with olive oil, sea salt, and black pepper on a large sheet pan. Bake at 400°F for 40 minutes until caramelized and slightly charred.
  2. In a large Dutch oven over medium heat, melt the unsalted butter. Add the diced yellow onion and finely grated carrot. Sauté for 8–10 minutes until the vegetables are softened and the onions are translucent.
  3. Stir in the tomato paste, dried oregano, and red pepper flakes. Cook for 2 minutes, stirring constantly to caramelize the paste and bloom the spices.
  4. Sprinkle the all-purpose flour over the aromatic base. Whisk for 2 minutes to create a light blonde roux, which will act as the stabilizer for the dairy.
  5. Add the roasted tomatoes (and any juices from the pan), the canned San Marzano tomatoes, and the vegetable broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
  6. Use a high-speed immersion blender to puree the soup until completely smooth. For a professional finish, pass the soup through a fine mesh sieve to remove seeds and skin fragments.
  7. Temper the room temperature heavy cream by whisking a ladle of the hot soup into the cream before slowly stirring the mixture back into the Dutch oven. Garnish with fresh basil chiffonade and serve.