5 lbs fresh San Marzano or Roma Tomatoes, halved and seeded
¼ cup olive oil + 2 tbsp
1 tsp sugar
2 cups chopped onion
2 cups diced carrots
6 cloves garlic, chopped
6 cups vegetable stock
1 cup chopped fresh basil
1 sprig fresh rosemary
1 tsp fresh thyme leaves
pinch red pepper flakes
parmesan rind (optional)
salt and pepper to taste
Instructions
Heat oven to 400°F. Slice tomatoes in half and scoop out seeds. In a large bowl, toss tomatoes with ¼ cup olive oil.
Arrange tomatoes skin side down, in a single layer on 1 or 2 large baking sheets. Sprinkle with sugar. Roast for 1 hour or until softened and slightly charred.
In a large dutch oven or pot, sauté onions and carrots in remaining 2 tbsp olive oil, until onions are soft. Add garlic and cook for 1 minute. Add tomatoes and any juices from the baking sheets.
Pour in vegetable stock and bring pot to a boil.
Turn down, add fresh basil, rosemary, thyme and the parmesan rind if using. Let simmer for 30 minutes. Remove parmesan rind, if used.
Blend soup to a smooth consistency in a blender or food processor. Taste and season with salt and pepper as needed.
Serve with extra basil leaves, croutons or a splash of cream.
Freezes and reheats very well.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2019/09/roasted-tomato-basil-soup.html