Ingredients:

  • 3 lbs Roma or Vine-ripened tomatoes, halved
  • 1 head garlic, top sliced off to expose cloves
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced
  • 4 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1/2 cup fresh basil leaves, packed
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Place halved tomatoes and the garlic head (cut side up) on a large rimmed sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast for 20–25 minutes until the tomato edges are mahogany-colored and slightly charred.
  4. Squeeze the softened roasted garlic cloves out of their skins directly into a Dutch oven or heavy-bottomed pot.
  5. Melt butter in the Dutch oven over medium heat. Add diced onion, carrot, and celery; sauté for 6–8 minutes until translucent.
  6. Stir in the roasted garlic and roasted tomatoes, including all the golden juices from the sheet pan.
  7. Add the vegetable broth and bay leaf. Bring to a simmer and cook for 10–15 minutes to integrate flavors.
  8. Remove the bay leaf. Stir in the fresh basil leaves and use a high-speed immersion blender or stand blender to blend the soup until completely smooth.
  9. Stir in the heavy cream and lemon juice. Season with additional salt and pepper to taste before serving.