Ingredients:

  • 2 lbs (900g) ripe Roma tomatoes, halved lengthwise
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 tablespoons olive oil, extra virgin
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 4 cups (950ml) vegetable broth (or chicken broth for non-vegetarians)
  • ½ cup (120ml) heavy cream (or coconut cream for vegan option)
  • 1 tablespoon balsamic vinegar
  • Fresh basil leaves, for garnish (optional)
  • Crusty bread or croutons, for serving (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes, onion, garlic, olive oil, oregano, thyme, salt, and pepper in a large bowl.
  2. Spread the vegetables in a single layer on the roasting pan. Roast for 60 minutes, or until the tomatoes are softened and slightly caramelized.
  3. Transfer the roasted vegetables (including any juices from the pan) to a blender. Add vegetable broth and blend until smooth. Careful: hot liquids can be explosive in a blender. Vent the lid!
  4. Pour the blended soup into a large saucepan or Dutch oven. Bring to a simmer over medium heat. Stir in the cream and balsamic vinegar. Season to taste with salt and pepper.
  5. Ladle the soup into bowls. Garnish with fresh basil (if using) and serve with crusty bread or croutons.