Creamy Tomato Soup

Ingredients

• 2 cans (28 ounces each) whole peeled tomatoes
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 large onions, sliced
• 5 garlic cloves, sliced
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1/4 teaspoon baking soda
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 1/4 cup chopped fresh basil
• Grilled cheese sandwiches, for serving

Before you cook

• Drain the tomatoes over a bowl and keep the juice.
• Split the drained tomatoes open with your fingers and lay them cut side up on a foil-lined sheet pan.
• Slice the onions and garlic.

Steps

1. Heat the oven to 425 degrees Fahrenheit.
2. Drizzle the split tomatoes with 2 tablespoons of the olive oil and sprinkle them with the brown sugar.
3. Roast the tomatoes for 30 minutes, until the edges blacken in spots and the juices reduce to a syrup.
4. Melt the butter with the remaining olive oil in a large pot over medium heat.
5. Add the sliced onions and cook them for 15 minutes, until soft and golden.
6. Stir in the garlic and tomato paste and cook for 2 minutes.
7. Scrape the roasted tomatoes and every sticky bit from the pan into the pot.
8. Pour in the reserved tomato juice and the broth.
9. Sprinkle in the baking soda and expect the pot to foam up for a few seconds.
10. Simmer the soup uncovered for 20 minutes.
11. Blend the soup smooth with an immersion blender, or in batches in a countertop blender with the lid vented.
12. Return the soup to low heat and stir in the cream, salt and pepper.
13. Warm the soup through without boiling it and taste for salt and sugar.
14. Ladle into bowls, scatter the basil over the top, and serve with grilled cheese.