Ingredients:

  • 2.5 lbs (1.1 kg) ripe Roma tomatoes, halved lengthwise
  • 6 cloves garlic, peeled
  • 1 medium yellow onion, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4 cups (946 ml) vegetable broth (or chicken broth for a richer flavor)
  • 1/2 cup (120 ml) heavy cream (or coconut cream for a vegan option)
  • Fresh basil leaves, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes, garlic, onion, olive oil, oregano, basil, red pepper flakes (if using), salt, and pepper in the roasting pan. Spread in a single layer.
  2. Roast for 35-40 minutes, or until tomatoes are very soft and slightly caramelized.
  3. Let the roasted vegetables cool slightly before handling.
  4. Transfer the roasted vegetables (including any juices) to a blender. Add the vegetable broth. Blend until completely smooth. Be cautious when blending hot liquids; vent the blender lid slightly.
  5. Pour the blended soup into a large pot. Bring to a simmer over medium heat. Cook for 10 minutes, stirring occasionally. (This step helps to meld the flavors.)
  6. Remove from heat and stir in the heavy cream. Season with salt and pepper to taste.
  7. Ladle into bowls and garnish with fresh basil leaves.