Ingredients:

  • 3 lbs ripe Roma or Vine tomatoes, halved
  • 1 large (200 g) yellow onion, quartered
  • 6 cloves (30 g) garlic, peeled
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 cups low-sodium vegetable or chicken broth
  • ¼ cup fresh basil leaves, packed
  • ½ cup heavy cream
  • 1 tbsp tomato paste

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Place halved tomatoes, quartered onions, and garlic cloves on a parchment-lined baking sheet.
  3. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat evenly.
  4. Roast for 25–30 minutes until tomato skins are blistered and onions are deep mahogany brown.
  5. Transfer roasted vegetables and all pan juices into a blender or pot.
  6. Add fresh basil leaves and blend on high until completely smooth and velvety.
  7. Pour the blended mixture into a pot over medium heat.
  8. Stir in the broth and tomato paste, then simmer gently for 5–7 minutes.
  9. Remove from heat and stir in the heavy cream until the soup is a creamy orange color.