- Ready Time : 0 min
- 1 1/4 pounds about 4 large tomatoes
- 1/2 medium yellow onion
- 3 clove
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- freshly ground black pepper
- 1 tablespoon parsley, chopped
- 1 1/2 cups low-sodium vegetable or chicken broth
- 1 tablespoon organic tomato paste
- 1/2 cup heavy cream or half and half
- fresh oregano and basil for garnish
- fresh grainy bread
- mozzerella cheese
Because it’s summer and I prefer things lighter, I honestly did not add any cream. This is your choice. It will take an edge off of the acidity, but I thought a little cheese crostini balanced it out just fine.
Preheat the oven to 350′. Cut the tomatoes and the half of an onion into wedges. Use your finger to push out some of the seedy parts of the tomatoes, but this is not a huge deal, just get out the big seedy parts, a bit intact is fine. Spread them on a rimmed baking sheet. Drizzle with the olive oil and sprinkle the salt, a generous amount of pepper, the chopped parsley and gently toss it with your hands. Tuck the garlic cloves somewhere in a tomato, so they don’t burn. Roast on the middle rack for 30-40 minutes until the tomatoes have broken down and reduced to about half their size. Remove and cool slightly.
Warm the broth and stir in the tomato paste to dissolve. Add the all of the ingredients from the roasting pan into the broth and let it gently simmer for 5-10 minutes. Use an immersion blender to puree the soup in the bowl, or with a food processor or blender. The soup should be smooth, with some texture. If you don’t like any texture at all, you could run it through a fine mesh sieve. Return it back to the pot, and add the cream to taste, if using. Taste for salt and pepper.
Serve with some toasted bread, or broil a few slices with a piece of mozzarella on top. Garnish with fresh chopped basil and oregano.