Roasted Tomato Soup

Preheat Oven

Preheat your oven to 425°F (220°C).

Prepare the Roasting Pan

Line a large rimmed baking sheet with parchment paper.

Arrange the halved tomatoes cut-side up in a single layer on the baking sheet.

Scatter the onion wedges and unpeeled garlic cloves around the tomatoes.

Drizzle 2 tablespoons of olive oil evenly over everything.

Sprinkle 1 teaspoon salt, the black pepper, dried oregano, and red pepper flakes over the vegetables.

Roast the Vegetables

Roast in the preheated oven for 35 to 40 minutes, until the tomatoes are deeply caramelized and slightly charred at the edges.

Peel the Garlic

Remove the baking sheet from the oven and let it cool for 5 minutes, then squeeze each garlic clove out of its skin and discard the skins.

Build the Soup Base

Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

Add the tomato paste to the pot and stir continuously for 1 minute to toast it.

Add Roasted Vegetables

Transfer all of the roasted tomatoes, onions, and peeled garlic into the pot.

Pour in any juices that collected on the baking sheet — scrape them in with a spatula.

Add the vegetable broth and sugar to the pot.

Stir everything together and bring to a gentle simmer over medium heat.

Simmer uncovered for 10 minutes to let the flavors meld.

Add Basil and Blend

Remove the pot from heat and stir in the fresh basil leaves.

Use an immersion blender to blend the soup directly in the pot until completely smooth.

Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.

Finish with Cream

Return the pot to low heat and stir in the heavy cream.

Taste the soup and add more salt or pepper as needed.

Heat gently for 2 to 3 minutes until warmed through — do not boil after adding the cream.

Serve

Ladle the soup into bowls and garnish with a few fresh basil leaves and a small drizzle of olive oil if desired.