- 2 (28 oz) cans diced tomatoes, drained, JUICE RESERVED or 2 – 2 1/2 lbs fresh tomatoes
- 1/4 cup brown sugar
- 1/2 Tablespoon dry herb mixture and onion salt, each
- 4–6 garlic cloves, minced
- 1 1/2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 medium onion, finely chopped, or 2 large shallots, finely chopped
- 2 Tablespoons tomato paste
- 1 1/2 Tablespoons all purpose flour
- 2 cups chicken broth, or vegetable broth
- 1/3–1/2 cup heavy cream
- salt, pepper
- fresh parsley and basil, to garnish
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
- Drain the tomatoes. Reserve the juice. If using fresh tomatoes, peel them, coarsely chop them and remove most of the seeds. Spread the tomatoes on the prepared baking sheet.
- Sprinkle with brown sugar, the dry herb mixture and onion salt. Season with salt and ground black pepper as well. Add part of the minced garlic, about half. Drizzle with olive oil.
- Roast for 30-45 minutes, until the tomatoes are dark gold and almost charred in spots. This highly depends on the tomatoes that you are using. They should appear dry. Fresh tomatoes will have a lot more juice than canned. Set aside.
- Melt the butter in a medium pot. Add the onions, season with salt. Cook, about 5 minutes, until tender and beginning to turn golden. Add the remaining garlic and cook for another 30 seconds. Add the tomato paste and flour, stirring until all the flour is incorporated. Cook for about a minute.
- Pour in a small part of the broth or reserved tomato juice, stirring vigorously or use a whisk, to prevent lumps from forming.
- Add the rest of the broth or reserved tomato juice and the roasted tomatoes. Stir together, bring to a boil, reduce to a simmer. Season with salt. Cook for another 15 minutes.
- Puree the soup in batches.
- Return the soup to the pot and add the cream. Garnish with fresh herbs, like parsley and basil.