roasted tomato basil soup

I cannot describe the amazing smells roasting tomatoes in my kitchen this time of year! This delicious soup is what I've been waiting for since I planted the seeds. 

5 pounds field tomatoes* See note
1 Tbsp olive oil
1 tsp dried oregano
1 tsp salt & 1 tsp pepper or more to taste
1 tsp sugar
3 cloves garlic, peeled and sliced
2 large onions or equivilant of shallots chopped
2 Tbsp olive oil
1 Tbsp butter
1 medium zucchini, peeled, seeded and chopped – optional
3 cups broth or water
1 cup basil, or 1 cup basil and parsley mix, chopped
1/2 dried ancho pepper, chopped
sour cream for serving – optional

* If you don't have 5 pounds of fresh tomatoes, use 2 pounds of fresh and add a couple big cans of tomatoes to the pot when you add the broth.  

This takes about an hour to make, so plan ahead people!  

Heat oven to 400F. Line a couple large cooking trays with parchment paper. Wash the field tomatoes and cut out the stem bit. Slice the tomato in half width-wise and place in single layer on the parchment paper. Brush with oil, sprinkle with salt, pepper, sugar, sliced garlic and oregano (or herb de Provence) and put them in the oven for about 20 minutes until very soft, but not to browned. 

In a large dutch oven, saute the onion or shallots in 2 Tbsp olive oil and butter for 15 minutes until very soft. Add the peeled, chopped zucchini and cook another 5 minutes. If you are using canned tomatoes, add them with the broth, ancho pepper and basil (and parsley if using). Cook another few minutes. Add the roasted tomatoes with their broth and turn the stove down to let simmer for 15-20 minutes. 

Puree the soup using a stick blender until nice and smooth. Season to taste with a little salt and pepper. Pour into bowls and garnish with a dollop of sour cream and a sprig of basil or parsley.