Ingredients:

  • 2.5 lbs (1.1 kg) ripe Roma tomatoes, halved lengthwise
  • 1 large yellow onion, quartered
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil, extra virgin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper to taste
  • 4 cups (950 ml) vegetable broth (or chicken broth)
  • 1/2 cup (120 ml) heavy cream (or coconut cream for vegan option)
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar (optional, to balance acidity)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes, onion, and garlic with olive oil, oregano, basil, salt, and pepper on the baking sheet.
  2. Roast for 30-35 minutes, or until tomatoes are softened and slightly caramelized, and the onions are tender.
  3. Transfer roasted vegetables and juices to a large pot. Add vegetable broth and tomato paste. Bring to a simmer and cook for 15 minutes to meld flavors.
  4. Carefully blend the soup until smooth using an immersion blender or a regular blender (in batches, if necessary, being careful of hot liquids).
  5. Stir in heavy cream (or coconut cream) and sugar (if using). Season with additional salt and pepper to taste.
  6. Garnish with fresh basil leaves (if desired) and serve hot.