My favorite version for this recipe is adding the carrots, celery, onion and fresh basil leaves, otherwise the tomato soup will end up tasting like a marinara or tomato sauce. 

Moreover, I have found that roasting the tomatoes will elevate them and add rich flavor to the soup.

Serves 4-6

Prep time 15 minutes

Cook time about 30 minutes

INGREDIENTS:

2 Lb. ripe tomatoes washed, cut in halves

1 medium white onion peeled and sliced

3 tablespoons Extra Virgin Olive Oil

2 stacks of celery cut to 1/2 inch pieces

2 carrots trimmed, peeled and cut to ½ inch pieces

1-teaspoon sugar

2 cloves garlic peeled and crushed

¼ cup fresh basil leaves

4 cups vegetable stock

Salt and freshly ground black pepper taste

Grated Parmesan cheese for garnish (optional)

STEPS:

Place tomatoes cut side down on a baking sheet and drizzle them with olive oil. Broil on high for about 10 minutes or until tomatoes are nicely charred.

Meanwhile, heat the oil in a large saucepan. When it is hot, add the onions, carrots, celery and crushed garlic.

Cook for about 4 minutes stirring occasionally until the vegetables are soft and lightly brown.

Add the roasted tomatoes to the saucepan then add the vegetable stock, sugar and season with salt and pepper. Bring to a boil.

Then reduce the heat to medium low, add the basil and gently simmer for about 20 minutes.

Remove the pan from the heat and blend with hand blender until mostly smooth.

Check the seasoning again and serve hot with grated parmesan cheese.

Drizzle with Extra Virgin Olive Oil.