Prep Time::15 mins
Cook Time::35 mins
Total Time::50 mins
Servings::4 (serving size: 1 1/4 cup)
Ingredients
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3 pounds plum tomatoes, quartered
1 small sweet onion, peeled, trimmed, and cut into 6 wedges (root end left intact)
8 large garlic cloves
2 tablespoons olive oil, plus more for garnish
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more for garnish
1/8 teaspoon crushed red pepper (optional)
1/4 cup heavy whipping cream
1/4 cup loosely packed fresh basil leaves, plus thinly sliced leaves for garnish
2 teaspoons light brown sugar
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Preheat oven to 450 degrees F (230 degrees C). On a large rimmed baking sheet, toss tomatoes with onion, garlic, olive oil, salt, black pepper, and crushed red pepper, if using, until vegetables are evenly coated.
Dotdash Meredith Food Studios
Roast in a preheated oven until juices are released and vegetables are very soft and charred in spots, 35 to 40 minutes.
Dotdash Meredith Food Studios
Transfer roasted vegetable mixture to a blender along with cream, basil, and brown sugar. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. Season with salt to taste.
Dotdash Meredith Food Studios
Pour soup into bowls and garnish with a drizzle of olive oil, cracked black pepper, and thinly sliced basil leaves.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios