Ingredients:

  • 3 lbs Roma tomatoes, halved
  • 1 large yellow onion, wedged
  • 6 cloves garlic
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 can (28 oz) San Marzano crushed tomatoes
  • 2 cups vegetable broth
  • 1 cup fresh basil, packed leaves
  • 1 tsp dried oregano
  • 1 cup whole milk
  • 2 tbsp unsalted butter
  • 0.125 tsp baking soda

Instructions:

  1. Preheat oven to 200°C. Arrange the 3 lbs halved Roma tomatoes, wedged yellow onion, and 6 cloves garlic on a baking sheet.
  2. On a large rimmed baking sheet, toss the halved Roma tomatoes, onion wedges, and garlic cloves with 3 tbsp extra virgin olive oil, 1 tsp sea salt, and 0.5 tsp cracked black pepper.
  3. Roast for 40 minutes until the tomato skins are charred and the onions are soft.
  4. Transfer the roasted vegetables and all accumulated juices into a heavy-bottomed Dutch oven. Add the San Marzano crushed tomatoes, vegetable broth, and dried oregano.
  5. Bring the mixture to a simmer over medium heat and cook for 15 minutes to allow the flavors to fuse.
  6. Add the fresh basil leaves to the pot. Use an immersion blender to process the soup until completely smooth and velvety.
  7. Reduce heat to low. Stir in the 0.125 tsp baking soda (it may bubble slightly as it neutralizes the acid), followed by the whole milk and unsalted butter. Stir until the butter is melted and the soup is perfectly emulsified.
  8. Taste and adjust seasoning if necessary. Serve hot with additional fresh basil garnish.