Silky, bright, and made for dunking grilled cheese. Summer-ripe Georgia tomatoes (or good canned ones in winter) blended smooth with basil and a swirl of cream.
Directions
- If using fresh tomatoes, roast them cut-side up with the garlic at 400°F for 25 minutes until blistered.
- Meanwhile, soften the onion in the olive oil in a soup pot, about 6 minutes.
- Add the tomatoes (and any roasting juices), stock, sugar, salt, and pepper; simmer 10 minutes.
- Add most of the basil and blend until completely smooth — an immersion blender right in the pot is easiest.
- Stir in the cream, taste, and adjust. Serve with torn basil on top and plenty of crusty bread.