Soup Of The Day Recipe

1. Roast vegetables

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the halved tomatoes, chopped onion, carrots and smashed garlic with 2 tablespoons olive oil and a pinch of salt and pepper. Spread in a single layer and roast 25–30 minutes, until vegetables are caramelized and tomatoes are collapsing.

2. Simmer

Transfer the roasted vegetables to a large saucepan. Add the crushed tomatoes and 4 cups of stock. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer 15 minutes to marry flavors.

3. Blend

Stir in the fresh basil leaves. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer in batches to a blender and puree, then return to the pot. If the soup is too thick, add up to 1 cup extra stock to reach desired consistency.

4. Season & finish

Taste and add sugar if the tomatoes taste too acidic. Stir in 1.5 teaspoons salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste. For a creamier finish, stir in 1/4 cup heavy cream or half-and-half off the heat and warm gently (do not boil).

5. Ladle soup into bowls. Drizzle each serving with a little extra-virgin olive oil, sprinkle with fresh basil chiffonade and grated Parmesan if using. Serve with croutons or toasted baguette slices alongside.