Homemade Roasted Tomato Soup

1. 1

   Special equipment: an immersion blender

2. 2

   Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

3. 3

   Place the tomatoes cut-side up in a single layer on the baking sheet.

4. 4

   Drizzle with 1/4 cup olive oil and sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper and the sugar.

5. 5

   Scatter the thyme sprigs over the tomatoes.

6. 6

   Roast until the tomatoes are wrinkled and soft, about 1 hour.

7. 7

   Let cool until cool enough to handle.

8. 8

   Discard the thyme sprigs.

9. 9

   Gently peel off and discard the tomato skins.

10. 10

    Heat the remaining 2 tablespoons olive oil in a large Dutch oven over medium heat.

11. 11

    Add the onions and a pinch of salt and cook until the onions start to lightly brown around the edges, about 3 minutes.

12. 12

    Add the garlic and cook until fragrant, about 1 minute.

13. 13

    Add the tomatoes, vegetable stock and bay leaf and simmer, partially covered, for 30 minutes.

14. 14

    Reduce the heat to low, add the cream and chopped basil and simmer for 5 more minutes.

15. 15

    Remove the bay leaf and use an immersion blender to puree the soup until smooth.

16. 16

    Season to taste with about 2 teaspoons salt and some freshly ground black pepper.

17. 17

    When ready to serve, top with a drizzle of chile-infused oil and garnish with some basil leaves.

* Per serving · 4 servings · Values may vary.