Ingredients:

  • 2 lbs (900g) ripe tomatoes, such as plum or Roma, halved
  • 1 large onion, roughly chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 4 cups (950ml) vegetable broth
  • ½ cup (120ml) heavy cream
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, for garnish (optional)
  • 1 tablespoon tomato paste (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes, onion, and garlic with olive oil, oregano, smoked paprika, salt, and pepper in the roasting pan. Roast for 1 hour, or until tomatoes are softened and slightly caramelized.
  2. Transfer roasted vegetables (including any juices from the pan) to a blender. Add the vegetable broth. Blend until completely smooth. Safety Note: Vent the blender lid slightly to release steam!
  3. Pour the blended soup into a large saucepan. Bring to a simmer over medium heat. Stir in the heavy cream and tomato paste if using.
  4. Season with salt and pepper to taste. Simmer for 10-15 minutes, stirring occasionally, to allow the flavours to meld. Garnish with fresh basil, if desired. Serve hot.