Roasted Tomato Soup

Simplicity defi ned, this soup is best with gardenfresh tomatoes. Slow-roasting concentrates their fl avor.

2 pounds Roma or plum tomatoes, halved lengthwise

1 medium onion, quartered

2 tablespoons olive oil

2 cups chicken or vegetable broth

1 bay leaf

Coarse-grained or kosher salt for garnish

Basil leaves, sliced into thin strips, for garnish

• Position the rack in the center of the oven and preheat the oven to 325 F.
• Toss the tomatoes and onion with the olive oil on a large lipped baking sheet. Roast slowly, stirring occasionally, until the tomatoes have shriveled and the onion has softened and turned golden at the edges, about 45 minutes. Set aside to cool at room temperature for 10 minutes.
• If there are browned bits in the baking sheet (and if it’s fl ameproof), set it over medium heat, add a tablespoon or two of water, and scrape up those browned bits. Place the tomatoes, onion, and any of this juice from the pan in a large food processor or blender; process or blend until chunky-smooth. Alternatively, dice the tomatoes and onions on a chopping board, but make sure you catch and save every drop of juice.
• Pour the chopped vegetables and all their juice into a large saucepan or a small Dutch oven. Add the broth and bay leaf; bring to a simmer over medium-high heat. Cover, reduce the heat to low, and simmer for 5 minutes to blend the fl avors.
• To serve, remove and discard the bay leaf. Ladle the soup into bowls; sprinkle the salt and basil over each serving.

Makes 4 servings