Ingredients
2 lb. roma tomatoes
6 cloves garlic
3 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 medium yellow onion, chopped
4 c. low-sodium chicken or vegetable broth
Small Parmesan rind
1/4 tsp. crushed red pepper flakes
1 c. packed basil leaves, plus more for serving
Heavy cream, for serving
Preparation
Step 1Preheat oven to 450°. Use a pairing knife to cut stem out of tomatoes, then quarter tomatoes. On a large baking sheet, toss tomatoes, garlic, and 2 tablespoons oil. Season generously with salt and pepper. Roast until tomatoes are very soft and golden, 20 to 25 minutes. Step 2In a large pot over medium heat, heat remaining tablespoon of oil. Add onion and cook until soft. Add roasted tomatoes and garlic and any juice on the pan, then add broth and bring to a simmer. Use an immersion blender to blend tomatoes until smooth. Step 3Add parmesan rind, basil, red pepper flakes, and season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Let soup simmer for 20 minutes, stirring occasionally. Remove rind from soup. Step 4Serve with more basil and drizzle with a little cream or olive oil.
Have you made this yet? Let us know how it went in the comments below!
