Ingredients:

  • 3 lbs Roma tomatoes, halved
  • 6 cloves garlic, peeled and smashed
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 1 medium carrot, finely grated
  • 2 tbsp tomato paste
  • 28 oz canned San Marzano tomatoes with juices
  • 3 cups low sodium vegetable or chicken broth
  • 1 cup fresh basil leaves, packed
  • 0.5 cup heavy cream
  • 1 tsp balsamic vinegar
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss fresh tomatoes and garlic cloves with olive oil, salt, and pepper on a large rimmed baking sheet. Roast for 30–35 minutes until skins are charred and tomatoes have collapsed.
  2. In a Dutch oven over medium heat, melt the butter. Sauté the diced onions and grated carrots for 6–8 minutes until soft and translucent.
  3. Stir in the tomato paste and cook for 2 minutes, stirring constantly until it turns a deep brick red color.
  4. Add the roasted tomatoes (including all pan juices and charred bits), canned San Marzano tomatoes, and broth to the pot.
  5. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 15 minutes to allow flavors to meld.
  6. Stir in the fresh basil leaves during the last 2 minutes of simmering.
  7. Use an immersion blender to blend the soup directly in the pot, or transfer to a high-speed stand blender in batches, until the texture is completely smooth and velvety.
  8. Return the soup to low heat. Stir in the heavy cream and balsamic vinegar. Adjust seasoning with salt and pepper. For an ultra-fine texture, pass the soup through a fine-mesh sieve before serving.