Ingredients:

  • 2 pounds ripe tomatoes, halved
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the halved tomatoes, chopped onion, and minced garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat evenly.
  3. Roast the tomato mixture in the preheated oven for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.
  4. Once roasted, transfer the tomato mixture to a large pot. Add the vegetable or chicken broth, dried basil, dried oregano, dried thyme, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat.
  5. Allow the soup to simmer for about 15-20 minutes to allow the flavors to meld together.
  6. Using an immersion blender or a regular blender, carefully blend the soup until smooth. If using a regular blender, work in batches and be cautious as hot liquids can expand.
  7. Once smooth, return the soup to the pot and stir in the heavy cream. Adjust seasoning with salt and pepper if needed.
  8. Allow the soup to simmer for an additional 5 minutes to heat through.
  9. Serve the creamy roasted tomato soup hot, garnished with fresh basil leaves if desired.

Enjoy this comforting and flavorful soup, perfect for any occasion!