Ingredients:

  • 2.5 lbs (1.1 kg) ripe Roma tomatoes, halved lengthwise
  • 4 cloves garlic, minced
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups (950 ml) vegetable broth (low sodium preferred)
  • 1 (28 ounce/794g) can crushed tomatoes (optional, for deeper tomato flavor)
  • 1 tbsp tomato paste
  • 1 tsp granulated sugar (optional, to balance acidity)
  • ½ cup (120 ml) heavy cream (or coconut cream for vegan option)
  • ¼ cup (loosely packed) fresh basil leaves, chopped, plus more for garnish
  • Salt and pepper to taste
  • Croutons

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes, garlic, olive oil, oregano, salt, and pepper on a baking sheet. Roast until tomatoes are softened and slightly caramelized.
  2. While tomatoes roast, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened.
  3. Add roasted tomatoes (including any juices from the pan), vegetable broth, crushed tomatoes (if using), tomato paste, and sugar (if using) to the pot. Bring to a simmer, then reduce heat and cook, uncovered, for 20 minutes to allow flavors to meld.
  4. Carefully transfer the soup to a high-speed blender (in batches, if necessary) or use an immersion blender to blend until completely smooth.
  5. Return the soup to the pot. Stir in heavy cream and basil. Season with salt and pepper to taste. Heat through gently. Serve hot, garnished with fresh basil and croutons.