A creamy and flavorful roasted tomato soup with a hint of basil, perfect for a cozy meal.
Preheat your oven to 475°F (245°C).
Ensure the oven is fully preheated to achieve the best roasting results.
Slice the tomatoes in half lengthwise and arrange them cut side down on a jelly-roll pan.
Lining the pan with parchment paper can make cleanup easier.
Drizzle the tomatoes with 3 tablespoons of olive oil and sprinkle with garlic, oregano, basil, and black pepper.
Use a brush to evenly distribute the oil and seasonings.
Roast the tomatoes in the oven until their edges are slightly charred, about 15 to 20 minutes.
Keep an eye on the tomatoes to prevent over-charring.
Transfer the roasted tomatoes along with their juices and seasonings into a food processor and blend until slightly chunky.
Pulse the processor to control the texture of the puree.
In a saucepan, heat the remaining olive oil and sauté the onion until translucent.
Stir frequently to avoid browning the onion.
Add the tomato puree, chicken broth, and red wine to the saucepan and whisk to combine.
Ensure the mixture is well blended for a smooth soup.
Stir in the tomato paste and bring the mixture to a gentle simmer.
Simmering helps meld the flavors together.
Gradually whisk in the heavy cream and adjust the seasoning with sugar, salt, and pepper to taste.
Taste the soup and adjust the sugar to balance the acidity of the tomatoes.
Stir in the grated Parmesan cheese and serve the soup hot.
Garnish with fresh basil leaves for an elegant touch.
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