Roma tomatoes roasted with onion and garlic until they just start to brown, then blended with cream, Parmesan and fresh basil into a smooth, rich soup.

Ingredients

For roasting

• 3 lb Roma tomatoes (about 9 large)
• ½ small onion
• 1 Tbsp neutral oil
• 2 Tbsp minced garlic
• Salt and pepper, to taste

For blending

• 1 cup cream
• ½ cup Parmesan cheese
• Fresh basil
• 2 Tbsp tomato paste
• 1 tsp sugar

Instructions

1. Heat the oven to 400°F.
2. Halve the tomatoes and lay them cut side up on a rimmed baking sheet with the onion. Drizzle with the oil, add the garlic, salt and pepper and stir to coat.
3. Roast for 40–50 minutes, just until they start to brown.
4. Scrape everything into a blender and add the cream, Parmesan, basil, tomato paste and sugar.
5. Blend until completely smooth, then adjust the seasoning to taste.

Notes & substitutions

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