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1. Preheat the oven to 425 F (220 C). Line a large baking sheet (or two, if needed) with parchment paper.
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2. Halve the roma tomatoes lengthwise and place them cut side up on a large baking sheet. Add the mini San Marzano tomatoes, chopped onion, diced carrot, and whole garlic cloves, spreading everything in an even layer. Drizzle with olive oil, season with salt and black pepper, and toss gently (leaving the roma tomatoes cut side up). Roast until the tomatoes and vegetables are softened, lightly caramelized, and starting to char at the edges, about 35 to 40 minutes.
3 piece roma tomatoes,
2 cup mini San Marzano tomatoes,
1 piece yellow onion,
1 piece carrot,
4 clove garlic clove,
3 tbsp olive oil,
0.5 tsp salt,
0.5 tsp black pepper
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3. In a large heavy pot over medium heat, add some olive oil and the butter. When the butter has melted and is foaming, stir in the tomato paste and cook, stirring, until it darkens slightly and begins to stick to the bottom in spots, about 2 minutes.
3 tbsp olive oil,
1 tbsp unsalted butter,
1.5 tbsp tomato paste
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4. Add all the roasted roma tomatoes with any juices from the baking sheet, along with the roasted onion, carrot, celery, garlic, and mini San Marzano tomatoes, the canned San Marzano tomatoes with their juices, the sugar, most of the salt, and most of the black pepper. Stir to combine, breaking up the canned tomatoes with a spoon and scraping in any browned bits from the pan.
1 can canned San Marzano tomatoes,
1 piece celery stalk,
1 tsp granulated sugar
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5. Pour in the vegetable broth and bring the mixture to a simmer over medium-high heat. Reduce the heat to low and simmer gently, uncovered, stirring occasionally, for 15 to 30 minutes to develop maximum flavor and allow the soup to reduce slightly.
2.5 cup vegetable broth
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6. Remove the pot from the heat. Add most of the basil leaves, reserving a few for garnish. Using an immersion blender, blend the soup until completely smooth and silky. If using a countertop blender, work in batches, venting the lid and holding it with a towel, then return the blended soup to the pot.
0.5 cup fresh basil leaves
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7. Return the pot to low heat. Stir in the heavy cream and balsamic vinegar, and warm gently without boiling for 3 to 5 minutes. Taste and adjust seasoning with additional salt and black pepper.
0.8 cup heavy cream,
1 tsp balsamic vinegar
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8. Ladle the soup into warm bowls. Garnish with shredded parmesan cheese and torn basil leaves. Serve hot with slices of crusty bread.
0.2 cup fresh basil leaves,
0.2 cup parmesan cheese (garnish),
4 slice crusty bread (to serve)
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9. Ladle the soup into warm bowls. Garnish with shredded parmesan cheese and torn basil leaves. Serve hot with slices of crusty bread.
0.5 cup fresh basil leaves,
0.2 cup parmesan cheese (garnish),
4 slice crusty bread (to serve)
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10. Ladle the soup into warm bowls. Garnish with the reserved blistered tomatoes, shredded parmesan cheese, and torn basil leaves. Serve hot with slices of crusty bread.
2 cup mini San Marzano tomatoes,
0.5 cup fresh basil leaves,
0.2 cup parmesan cheese (garnish),
4 slice crusty bread (to serve)
By mansi