Most tomato soups taste like spaghetti sauce mixed with broth. Sometimes even really good spaghetti sauce mixed with broth, but still. This roasted tomato soup is something else altogether. Why? Because it uses only fresh tomatoes, with no tomato paste and no canned tomatoes.
In fact, the color of the soup comes out more orange than red. This soup doesn't look like Warhol's Campbell's iconography, but you taste two or three spoons you'll realize there is something special in this soup!
1.3 kg (3 pounds) Roma tomatoes, approximately 12 to 16 tomatoes
240 g (1/2 cup) extra-virgin olive oil, plus more for drizzling
6 g (1 teaspoon) kosher salt, plus more to taste
1 onion, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
1 to 1.5 L (4 to 6 cups) chicken or veggie broth
5 garlic cloves
(1 cup) chopped fresh basil, plus more for garnish
Pain rustique, ciabatta, or other country bread, optional