Ingredients

• 1.5 kg ripe tomatoes
• 1 piece yellow onion
• 4 clove garlic cloves
• 30 g fresh basil leaves
• 60 ml olive oil
• 500 ml vegetable stock
• 100 ml heavy cream
• 1 tsp sugar
• 1 tsp salt
• 1 pinch black pepper

Instructions

1. Prepare vegetables for roasting

   Preheat oven to 200°C. Cut tomatoes into quarters and slice onion into thick wedges. Arrange on a large baking tray with whole garlic cloves. Drizzle with 40ml olive oil and season with salt and pepper. The vegetables should be in a single layer without overcrowding. Do not pile them up or they will steam instead of roast.

2. Roast vegetables until caramelized

   Roast in the preheated oven for 35-40 minutes until tomato edges are caramelized and slightly charred. The onions should be golden brown and garlic cloves should be soft when pressed. Stir once halfway through cooking. Do not open the oven door too frequently as this will lower the temperature and prevent proper caramelization.

3. Blend roasted vegetables smooth

   Remove roasted vegetables from oven and let cool for 5 minutes. Squeeze garlic cloves from their skins and add to a blender with tomatoes and onions. Blend on high speed for 90 seconds until completely smooth. The mixture should have no visible chunks remaining. Do not blend while vegetables are too hot as this can cause the mixture to splatter.

4. Simmer soup base

   Heat remaining olive oil in a large pot over medium heat. Pour in the blended tomato mixture and add vegetable stock. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally. The soup should bubble very lightly around the edges. Do not let it boil vigorously or the flavors will become harsh.

5. Add basil and seasonings

   Tear fresh basil leaves into small pieces and add to the soup along with sugar. Simmer on low heat for 5 minutes until basil wilts and releases its aroma. The soup should smell intensely herbal and sweet. Do not add basil too early or it will lose its bright color and fresh flavor.

6. Finish with cream

   Remove pot from heat and slowly stir in heavy cream until fully incorporated. Taste and adjust salt and pepper as needed. The soup should have a beautiful coral color and velvety texture. Do not add cream while the soup is still bubbling hot or it may curdle.

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