Ingredients:

  • 3 lbs Roma tomatoes, halved lengthwise
  • 1 medium yellow onion, wedged
  • 8 cloves garlic, peeled and whole
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 cups vegetable broth
  • ½ cup heavy cream
  • ½ cup fresh basil leaves, packed
  • 1 tbsp tomato paste

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the halved tomatoes, onion wedges, and whole garlic cloves on a parchment-lined sheet pan with olive oil, salt, and pepper. Spread them in a single layer.
  2. Roast for 40–45 minutes until the tomato skins are shriveled and exhibit charred, blackened edges.
  3. Transfer the roasted vegetables and all the caramelized juices from the pan into a large pot. Stir in the vegetable broth and tomato paste.
  4. Bring to a gentle simmer over medium heat for 10 minutes to allow the flavors to marry.
  5. Remove the pot from heat. Add the fresh basil leaves.
  6. Use an immersion blender to process the soup until completely smooth.
  7. Stir in the heavy cream and pulse one last time until the soup looks pale crimson and feels velvety.