Caramelized Tomato and Shallot Soup

Preparation

1. Step 1

   Heat the olive oil in a large Dutch oven or pot over medium. Add the shallots and cook, stirring occasionally and adjusting the heat if they begin getting crispy at the edges, until caramelized and jammy, 20 to 25 minutes.

2. Step 2

   Meanwhile, place the chopped tomatoes in a colander set over a large bowl. Season with 1 teaspoon salt, toss and set aside, re-tossing occasionally to encourage the tomatoes to release as much liquid as possible.

3. Step 3

   When the shallots are caramelized, stir the tomatoes into the pot along with the garlic and the sugar. (Reserve the tomato liquid in the bowl for use in Step 6.)

4. Step 4

   Cook over medium heat, stirring often and scraping the bottom of the pot, until most of the tomato juices released in the pan have concentrated and the mixture is beginning to brown on the bottom of the pan, about 20 minutes.

5. Step 5

   Add the tomato paste and cook, stirring often, until the mixture is caramelized and thick and there are brown spots on the bottom of the pan, 5 to 10 minutes.

6. Step 6

   Pour the reserved tomato liquid into a large measuring cup and add enough water to total 3 cups. Pour the liquid into the pot, then stir in the basil, season with ½ teaspoon salt and again scrape any caramelized bits from the bottom of the pot. Bring to a simmer, then use an immersion blender to purée the soup to your desired thickness.

7. Step 7

   Stir in the cream, if using, and season with pepper and salt. Serve warm with a drizzle of olive oil and fresh basil.