Ingredients:

  • 2 lbs (900g) Roma tomatoes, halved lengthwise
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups (950ml) vegetable broth
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (50g) packed fresh basil leaves, chopped
  • 1 teaspoon sugar
  • Salt and pepper to taste

Instructions:

  1. Toss halved tomatoes with garlic, olive oil, oregano, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for 40-45 minutes, or until softened and slightly caramelized.
  2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  3. Add the roasted tomatoes (including any juices) to the pot with the sautéed vegetables. Pour in vegetable broth. Bring to a simmer and cook for 15 minutes to allow flavours to meld.
  4. Carefully blend the soup using an immersion blender until smooth. Stir in heavy cream, basil, and sugar. Season with salt and pepper to taste.
  5. Ladle into bowls and garnish with fresh basil. Enjoy this creamy tomato soup!