Homemade Roasted Tomato Soup

Name: Homemade Roasted Tomato Soup
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 4 servings
Ingredients: 4 pounds plum tomatoes, halved and seeds removed; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1/4 teaspoon sugar; 6 sprigs fresh thyme; 1 large onion, diced; 3 cloves garlic, chopped; 3 cups vegetable stock; 1 bay leaf; 1/2 cup heavy cream; 3 tablespoons chopped fresh basil, plus whole leaves for garnish; Chile-infused oil, for drizzling

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Level: Intermediate

Total: 2 hr 20 min
Active: 50 min

Yield: 4 servings

Level: Intermediate

Total: 2 hr 20 min
Active: 50 min

Yield: 4 servings

Ingredients

4 pounds plum tomatoes, halved and seeds removed

1/4 cup plus 2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/4 teaspoon sugar

6 sprigs fresh thyme

1 large onion, diced

3 cloves garlic, chopped

3 cups vegetable stock

1 bay leaf

1/2 cup heavy cream

3 tablespoons chopped fresh basil, plus whole leaves for garnish

Chile-infused oil, for drizzling

Directions

Watch how to make this recipe.

Special equipment:

an immersion blender

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Place the tomatoes cut-side up in a single layer on the baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper and the sugar. Scatter the thyme sprigs over the tomatoes. Roast until the tomatoes are wrinkled and soft, about 1 hour. Let cool until cool enough to handle. Discard the thyme sprigs. Gently peel off and discard the tomato skins.
Heat the remaining 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the onions and a pinch of salt and cook until the onions start to lightly brown around the edges, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, vegetable stock and bay leaf and simmer, partially covered, for 30 minutes. Reduce the heat to low, add the cream and chopped basil and simmer for 5 more minutes. Remove the bay leaf and use an immersion blender to puree the soup until smooth. Season to taste with about 2 teaspoons salt and some freshly ground black pepper.
When ready to serve, top with a drizzle of chile-infused oil and garnish with some basil leaves.