This is the same recipe used in the cafe

Roasted Tomato Basil Soup With Caramelized Onions


You will need:

5 lbs of Vine ripened tomatoes or roma tomatoes

10 cloves of raw garlic

4 lbs of yellow onions

Butter, 3 T

Bay leaves, 3 pieces

Fresh Basil 2 bunches

Dried Basil, 2 T

1 cup of whipping cream

Chicken stock or vegetable stock, 1/2 gallon


Procedure:

  1. Preheat oven to 400 degrees
  2. Wash & Core & quarter tomatoes
  3. peel and slice onions​
  4. Place tomatoes, onions and garlic on sheet pan and drizzle with olive oil or other good quality vegetable oil
  5. Sprinkle Salt (sea salt or kosher is preferable) & Fresh cracked black pepper
  6. Place in oven and cook  for about 15-20 minutes or until lightly charred
  7. Separately, reduce 1.5 cups of good red wine in a saucepot
  8. when reduced, add tomato onion mixture to wine reduction
  9. Add vegetable stock or chicken stock
  10. Simmer to combine, about 10 minutes
  11. Add fresh basil, without stems and dried basil and simmer about 10 minutes
  12. Add cream and butter.  Simmer to bind.  If no cream is added, you may use toasted, crustless white bread (2 slices). if wanting gluten friendly, you will have to reduce soup to thicken or use arrowroot with water to form a slurry
  13. Use a beurre mixer or blender (caution using a blender. add small amounts and cover with a cloth and loosely with a blender top to prevent contents from going everywhere.
  14. When soup is smooth, strain through a sieve and press remaining contents with flexible spatula or spoon back to a clean saucepot
  15. Add bay leaves and simmer for 10 minutes and remove 
  16. Adjust taste with salt and freshly cracked black pepper.
  17. If too thick, adjust with stock or water and whisk in to emulsify.
  18. If you're feeling a little fancy serve with seasoned and fried basil.
  19. Take a leaf or two of fresh basil and submerge and fry for about a minute.  Drain on paper towels and season with salt and pepper. Place on top of soup and serve immediately.