This recipe, provided by Adam Walsworth, executive chef at Osteria Fasulo in Davis, took first prize at the 2008 Souper Bowl, a soup cook-off sponsored by the Davis Food Co-op.
3 pounds Roma tomatoes, cut in quarters
1/4 cup olive oil
1/4 cup sugar
3 tablespoons salt
3 tablespoons butter
1 yellow onion, coarsely chopped
6 cloves garlic, minced
3 tablespoons flour
1 quart vegetable stock or broth
2 bunches fresh basil, chopped
1 cup heavy cream
Salt and pepper
Preheat oven to 275 degrees. Place tomatoes in a large bowl and toss with olive oil, sugar and salt. Spread out on a large baking sheet and roast in oven for 1 hour. Chop coarsely and set aside.
Melt butter in a large pot over medium heat. Add onion and garlic and sauté until onions are soft, about 6 minutes. Stir in flour and cook 1 minute. Add stock or broth and roasted tomatoes and bring to a boil. Reduce heat and simmer for 20 minutes. Add cream and cook for 5 more minutes. (For a smoother soup, add an additional 1/4 cup of stock and purée in a food processor.) Remove from heat and add chopped basil. Add salt and pepper to taste. Serves 4.