Ingredients:

  • 2.5 lbs (1.1 kg) Roma tomatoes, halved lengthwise
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • 4 cups (950ml) vegetable broth (or chicken broth)
  • 1/4 cup (60ml) heavy cream (or coconut cream for vegan option)
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes, onion, and garlic with olive oil, oregano, red pepper flakes (if using), salt, and pepper on a baking sheet.
  2. Roast for 40 minutes, or until tomatoes are softened and slightly caramelized.
  3. Let the vegetables cool slightly.
  4. Squeeze the roasted garlic cloves out of their skins. Transfer the roasted vegetables and any juices from the baking sheet to a blender. Add a cup or two of the broth and blend until smooth. If using an immersion blender, do this directly in the pot.
  5. Pour the blended soup into a pot or Dutch oven. Add the remaining broth. Bring to a simmer over medium heat and cook for 15 minutes, stirring occasionally.
  6. Stir in the heavy cream (or coconut cream). Season to taste with salt and pepper.
  7. Garnish with fresh basil leaves and serve hot.