- 2 pounds, medium plum tomatoes, halved lengthwise
- 1 teaspoon Kosher Salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sweet paprika
- 2 shallots, halved
- 2 cloves garlic
- 2 tablespoons tomato paste
- ½ cup heavy cream
- 6 basil leaves
- 3 tablespoons butter
- 3 tablespoons chiffonade fresh basil leaves
Place all ingredients into a blender and purée. Do in batches if necessary. Heat a saucepan to medium and melt the butter. Add the puréed mixture to the pan, bring to a boil and reduce to simmer for 15 minutes. If necessary, thin the soup by adding either water or more cream.
Taste and adjust seasoning.
Serve in bowls and garnished with a chiffonade of basil leaves.