Recipe from January 2022
9 Roma tomatoes, sliced lengthwise
3 tablespoons extra virgin olive oil
Salt and pepper, to taste
2 tablespoons unsalted butter
1 yellow onion, diced
4 garlic cloves, minced
1 tablespoon fresh thyme, minced
1 teaspoon Kosher salt
½ teaspoon ground black pepper
(1) 28 ounce can crushed tomatoes
1 cup fresh basil, roughly chopped
1 tablespoon brown sugar
2 cups vegetable stock
⅔ cup heavy cream
Preheat the oven to 375°F.
Spread tomato halves on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
Place the tomatoes in the oven for 1 hour. Remove from oven and set aside.
Heat butter in a large pot over medium-high heat.
Add onion and sauté for about 5 minutes.
Add the garlic, thyme, salt, and pepper. Sauté for 1 more minute.
Add crushed tomatoes, basil, and brown sugar to the pot. Reduce the heat to low and simmer for 10 minutes.
Add the vegetable stock and the roasted tomatoes to the pot. Simmer for 30 minutes, stirring occasionally to prevent sticking. Use an immersion blender to purée the soup, or very carefully transfer to a blender or food processor to purée. The soup will be very hot and may need to be transferred in several batches.
Return the soup to the pot. Stir in the cream. Return to low heat.