Fresh Tomato Soup With Basil

You think you know tomato soup. It's velvety smooth and creamy—perfect for a cold winter day. But there's another tomato soup—one made without cream, so you can really taste the tomatoes. Usually flavored with onions, garlic, and basil, it's the perfect way to use a surplus of ripe summer tomatoes.

Serves 4 to 6

INGREDIENTS:

• 5 pounds ripe beefsteak or plum tomatoes , cored and quartered; plus 1 pound, cored and diced medium
• 2 onions , chopped
• 8 garlic cloves , peeled and left whole; plus 1 clove, minced
• 3 tablespoons extra-virgin olive oil
• Salt
• Sugar
• 1 cup chopped fresh basil

DIRECTIONS:

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine quartered tomatoes, onions, whole garlic cloves, oil, 1/2 teaspoon salt, and 1/4 teaspoon sugar in large roasting pan. Roast, stirring once or twice, until tomatoes are brown in spots, about 11/2 hours. Let cool 5 minutes. Working in two batches, process roasted tomato mixture in food processor until smooth. (Pureed mixture can be refrigerated for up to 1 day.)
2. When ready to serve, combine diced tomatoes, minced garlic, basil, and 1/4 teaspoon salt in bowl and marinate for 30 minutes. Transfer to large saucepan, add pureed tomato mixture, and simmer over medium heat until diced tomatoes are slightly softened, about 5 minutes. Season with salt and sugar to taste. Serve.