Ingredients:

  • 3 lbs Ripe Roma Tomatoes, halved
  • 1 large Yellow Onion, wedged
  • 1 head of Garlic, top sliced off
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 2 tbsp Unsalted Butter
  • 1 large Carrot, finely diced
  • 1 tbsp Tomato Paste
  • 4 cups Vegetable or Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Fresh Basil Leaves, packed
  • 1/8 tsp Baking Soda
  • 4 cups Sourdough Bread, torn into 1-inch chunks
  • 3 tbsp Melted Butter
  • 2 cloves Garlic, grated
  • 1/2 tsp Dried Oregano
  • 1/4 cup Grated Parmesan Cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Arrange the halved Roma tomatoes, onion wedges, and the whole head of garlic on a large sheet pan.
  2. Drizzle with 3 tbsp olive oil and sprinkle with salt and pepper. Roast for 45 minutes until the tomato skins are charred and shriveled.
  3. Squeeze the softened garlic cloves out of their skins into a small bowl and set aside.
  4. In a large Dutch oven, melt 2 tablespoons of butter over medium heat. Sauté the diced carrots for 8 minutes until soft and slightly golden.
  5. Stir in the tomato paste and cook for 2 minutes until it turns a deep brick red color.
  6. Pour in the 4 cups of broth and add the roasted tomatoes, onions, and all the juices from the sheet pan. Stir in the roasted garlic paste.
  7. Bring to a boil, then reduce heat and simmer for 15 minutes until the flavors have fully married.
  8. Stir in the 1/8 tsp baking soda.
  9. Add the 1 cup of fresh basil and use an immersion blender to process the soup until it is velvety and completely smooth.
  10. Pour in the 1 cup of heavy cream. Stir over low heat for 2 minutes until the soup is a vibrant, creamy orange.
  11. Toss the torn sourdough with melted butter, grated garlic, oregano, and Parmesan.
  12. Bake at 400°F for 10 minutes until the edges are golden and they shatter when bitten.