grated kefalotyri or Parmesan cheesefor garnish~¼ cupsest.
Steps
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1
Preheat oven to 450°F (230°C). Wash and quarter the Roma tomatoes, then place them in a large roasting pan with the quartered onion and garlic cloves.
2
Drizzle generously with olive oil and season with salt, black pepper, dried basil, and red pepper flakes. Toss everything together to coat evenly.
3
Roast in the oven for 45–60 minutes until the tomato edges are caramelized and the vegetables are tender. Allow the pan to cool to room temperature.
4
Working in batches, blend the roasted vegetables with tomato paste and water (or vegetable broth) until completely smooth. Transfer the blended mixture to a pot.
5
Stir in the tomato paste, salt, and granulated sugar to balance the acidity. Add dried basil and cook, mixing constantly until the paste is fully incorporated. Taste as you go and adjust seasonings as needed.
6
Heat the soup through until it reaches your desired temperature. Once it tastes perfect, stir in the heavy cream and finish with fresh basil.
7
Ladle into bowls and garnish with fresh basil leaves and grated cheese. Serve hot.
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