You could set your watch by it—every Wednesday at the Café, the same group of Augustans would show up for tomato soup day. This soup is a labor of love, but the result is completely worth the effort. It’s rich, full of flavor, and will fill your home with the delectable aroma of tomato and basil.
- 6 Roma tomatoes, sliced in half lengthwise
- 2 tablespoons garlic, minced
- 2 tablespoons extra virgin olive oil
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 (14.5-ounce) can diced tomatoes, with juice
- 1 ½ cups fresh basil, roughly chopped
- 3 cups Vidalia onions, finely chopped
- 2 tablespoons salted butter
- 2 teaspoons garlic salt
- ½ cup all-purpose flour
- 2 tablespoons granulated sugar
- 6 ½ cups chicken broth
- 1 cup whole milk
- Parmesan cheese, hand-shredded, for garnish
- Preheat the oven to 325°F.
- Slice the Roma tomatoes in half.
- Toss the tomatoes with the garlic, oil, salt, and pepper.
- Place the tomatoes on a parchment-lined sheet pan and roast in the preheated oven for 25 minutes.
- When cooled, remove the skins of the tomatoes and discard.
- Puree the peeled and roasted Roma tomatoes, canned diced tomatoes, and basil in a food processor until smooth.
- In a large soup pot, melt the butter over medium heat and sauté the chopped onions until translucent.
- Add the flour to the onions and stir, making sure there are no lumps.
- Add the garlic salt, sugar, chicken broth, milk, and tomato puree to the pot and stir until thoroughly blended. Cook until heated through.
- Serve hot with shredded Parmesan cheese as garnish.