Ingredients:

  • 3 lbs Roma tomatoes, halved
  • 1 large yellow onion, quartered
  • 6 cloves garlic, peeled and whole
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 cups vegetable broth
  • 0.5 cup heavy cream
  • 1 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • 1 cup fresh basil leaves, packed

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Arrange the 3 lbs halved Roma tomatoes, quartered yellow onion, and 6 garlic cloves on the tray. Note: Keep them in a single layer so they roast instead of steam.
  3. Drizzle with 3 tbsp olive oil and sprinkle with 1 tsp sea salt, 0.5 tsp black pepper, and 1 tsp dried oregano. Roast 45 minutes until charred and soft.
  4. Carefully pour all the roasted vegetables AND the juices from the pan into your blender.
  5. Pour in 2 cups of vegetable broth and 1 tbsp balsamic vinegar.
  6. Toss in the 1 cup of fresh basil leaves last. Blend on high until completely smooth.
  7. Pour the mixture into a large pot over medium heat.
  8. Stir in 0.5 cup heavy cream and simmer for 5-10 minutes. Cook until simmering and fragrant.
  9. Give it a final taste. Does it need more salt? Another splash of vinegar? Adjust now.
  10. Ladle into bowls and top with a few extra basil leaves or a drizzle of oil.