Ingredients:

  • 2.5 lbs (1.1 kg) Roma tomatoes, halved lengthwise
  • 1 large yellow onion, peeled and quartered
  • 4 cloves garlic, peeled, left whole
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 4 cups (950ml) vegetable broth
  • 1/4 cup (60ml) heavy cream (optional)
  • Fresh basil leaves, for garnish
  • Croutons, for serving (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Prepare tomatoes and onion.
  2. Toss tomatoes, onion, garlic, olive oil, balsamic vinegar, oregano, thyme, salt, and pepper on a baking sheet. Arrange in a single layer. Roast until tomatoes are softened and slightly caramelized, about 45 minutes.
  3. Transfer roasted vegetables to a soup pot. Add vegetable broth. Bring to a simmer. Use an immersion blender to blend until smooth.
  4. Stir in heavy cream (if using). Season with salt and pepper to taste. Ladle into bowls and garnish with fresh basil and croutons.