Ingredients:

  • 4 lbs Ripe Roma or Vine-Ripened Plum Tomatoes, quartered
  • 1 large Yellow or Brown Onion, roughly chopped
  • 6 cloves Garlic, whole, peeled
  • 4 Tbsp Extra Virgin Olive Oil (for roasting)
  • 2 Tbsp Quality aged Balsamic Vinegar
  • 1 tsp Kosher or Sea Salt
  • 1/2 tsp Freshly ground Black Pepper
  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Tomato Paste
  • 1 tsp Spanish sweet Smoked Paprika
  • 4 cups Low sodium Vegetable or Chicken Stock
  • 1 tsp Granulated Sugar (adjust to taste)
  • 1/2 cup Loosely packed Fresh Basil leaves
  • 1/2 cup Heavy Cream (optional, for finishing)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy clean-up.
  2. Place the quartered tomatoes, chopped onion, and whole garlic cloves onto the prepared baking sheet. Drizzle with 4 Tbsp of olive oil, 2 Tbsp of balsamic vinegar, salt, and pepper. Toss gently to coat everything evenly.
  3. Roast the tray in the preheated oven for 45–55 minutes, or until the tomatoes are deeply caramelised around the edges and have collapsed slightly. Remove the tray from the oven and allow to cool for 5 minutes. Scrape all contents (including any delicious juices) into a bowl.
  4. Melt the butter in the stockpot over medium heat. Add the tomato paste and smoked paprika. Cook, stirring constantly, for 2 minutes until the paste darkens slightly and smells fragrant—this deepens the umami flavour.
  5. Add the roasted vegetables and any residual pan juices to the pot. Stir to combine with the tomato paste mixture.
  6. Pour in the 4 cups of stock and add the teaspoon of sugar. Bring the mixture to a simmer, then reduce the heat, cover, and let the soup gently bubble for 15 minutes, allowing the flavours to fully marry.
  7. Turn off the heat. Blend safely in batches using a countertop blender (never fill more than halfway, cover vent with a folded towel) or using an immersion blender until perfectly smooth and velvety.
  8. For an extra silky finish (optional), pass the blended soup through a fine-mesh sieve back into the clean stockpot, pressing down on the solids with a spatula. Discard the remaining pulp/seeds.
  9. Place the pot back over low heat. Stir in the heavy cream (if using) and the fresh basil leaves. Simmer gently for 2 minutes (do not boil once cream is added). Taste and adjust seasoning with more salt or a pinch of sugar to balance acidity.
  10. Ladle the Velvet & Vine Tomato Soup hot into bowls and serve immediately, perhaps with grilled cheese or a drizzle of olive oil.