Ingredients:

  • 3 lbs Roma tomatoes, halved lengthwise
  • 1 large (200g) white onion, wedged
  • 1 whole head (200g) garlic, top sliced off
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups chicken broth
  • 1/4 cup fresh basil leaves, torn
  • 1 tbsp balsamic vinegar
  • 1/2 tsp dried oregano
  • 2 tbsp heavy cream

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the halved tomatoes and onion wedges in olive oil, salt, and pepper on a large rimmed baking sheet.
  2. Wrap the garlic head in aluminum foil with a drizzle of oil and place on the baking sheet. Roast for 35–40 minutes until tomato skins are charred and onions have mahogany-colored edges.
  3. Squeeze the softened, caramelized garlic cloves out of their skins into a Dutch oven. Add the roasted onions and approximately three-quarters of the roasted tomatoes.
  4. Pour in the chicken broth and dried oregano.
  5. Using an immersion blender, pulse the soup until thick and cohesive but still containing visible pieces of tomato.
  6. Stir in the remaining chunky roasted tomatoes, torn basil, balsamic vinegar, and heavy cream. Simmer on low for 5 minutes to marry the flavors.