Ingredients:

  • 3 lbs plum tomatoes, seeded and halved
  • 1/4 cup extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 1/2 tsp freshly cracked black pepper
  • 2 tbsp unsalted butter
  • 1 cup yellow onions, chopped
  • 6 cloves garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • 28 oz canned premium crushed tomatoes
  • 4 cups fresh basil leaves, packed
  • 1 tsp fresh thyme leaves
  • 1 quart chicken stock
  • 1/2 cup heavy cream

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the halved and seeded plum tomatoes with olive oil, salt, and pepper on a sheet pan. Note: Spread them in a single layer to ensure they roast rather than steam. Roast for 45 minutes until the skins are wrinkled and slightly charred.
  2. In a large pot or Dutch oven, melt the butter over medium heat. Add the yellow onions and sauté for 10 minutes until they turn translucent and sweet. Add the garlic and red pepper flakes, cooking for 1 minute until the aroma fills the room.
  3. Stir in the canned crushed tomatoes, fresh basil, thyme, and chicken stock. Add the roasted tomatoes from the sheet pan, including any juices left behind. Note: This is where the flavor compounds from the oven meet the broth. Bring to a boil and simmer uncovered for 20 minutes until the basil leaves have wilted completely.
  4. Process the soup through a food mill or use a blender. If using a blender, fill it only halfway and vent the lid. Note: This step breaks down the tomato skins and basil for a silky finish. Process until no large chunks remain.
  5. Return the blended soup to the pot. Stir in the heavy cream and heat gently over low flame. Note: Do not let it boil after adding the cream to prevent curdling. Taste and adjust seasoning, adding more salt if the flavors don't pop yet. Serve hot with a sprig of fresh basil.