Tomato soup is best fireside, right? Except winter is not this vegetable’s season. What we stumble upon is either imported or grown indoors, drastically altering their naturally-balanced essence. Roasting solves this dilemma, producing a concentrated, intense flavor. Plum or Roma varieties are best, but in the heart of winter, no one can afford to be picky.
Preheat oven to 350 degrees.
Line a rimmed baking sheet with parchment.
Toss tomatoes, onions and shallots in 2 tablespoons olive oil and arrange on prepared baking sheet.
Sprinkle with ¼ teaspoon pepper.
Roast for 30 minutes.
In the meantime, on medium heat, warm one tablespoon olive oil in a Dutch oven.
Add garlic and stir until fragrant, about one minute.
Add vegetable stock and tomato paste, stirring to combine.
Cover and simmer for 30 minutes.
Add roasted ingredients from baking sheet to broth, cover, and simmer for one hour.
Add milk, 1/2 teaspoon salt and ¼ teaspoon pepper.
Puree soup, preserving some texture, using an immersion blender or processor.
Stir in minced basil and serve.