Photo: Iain Bagwell Styling: Heather Chadduck Hillegas
Roasting the tomatoes adds an intensely deep flavor and buttery texture that defines comfort.
Serves 8 (serving size: about 3/4 cup)
1. Preheat oven to 375°.
2. Combine tomatoes, shallots, garlic, oregano, 1 1/2 teaspoons oil, 1/2 teaspoon salt, and pepper; toss. Arrange tomato mixture on a baking sheet lined with parchment paper. Bake at 375° for 1 hour or until slightly caramelized.
3. Heat a Dutch oven over medium heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add leek; cover, reduce heat to low, and cook 8 minutes. Add tomato mixture and any accumulated liquid to pan; cook 2 minutes. Add stock, rind, basil leaves and stems, and remaining 1/2 teaspoon salt. Simmer, stirring occasionally, about 15 minutes or until liquid is slightly reduced. Remove and discard rind and stems. Place soup in a blender; blend until smooth. Divide soup evenly among 8 soup bowls; drizzle evenly with remaining 1 tablespoon oil.