Gourmet Roasted Creamy Tomato Soup

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 2 cans (28 oz each) whole peeled San Marzano tomatoes
• 2 cups vegetable or chicken broth
• 1/2 cup heavy whipping cream
• 1/4 cup fresh basil leaves, packed
• Salt, pepper, and a pinch of sugar to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent. Add minced garlic and cook for 1 more minute.
2. Pour in the whole peeled tomatoes (along with their juices) and the broth. Break up the tomatoes slightly with a wooden spoon. Bring the mixture to a boil, then lower heat and simmer uncovered for 15 minutes.
3. Remove the pot from the heat. Stir in the fresh basil leaves.
4. Use an immersion blender directly inside the pot to blend the soup until entirely velvety smooth. (Alternatively, transfer carefully to a standalone blender in batches).
5. Return to low heat, pour in the heavy cream, stir well, and season with salt, pepper, and a pinch of sugar to round out the acidity. Serve warm alongside grilled cheese!