Ingredients:

  • 3 lbs fresh Roma tomatoes, halved lengthwise
  • 1 large yellow onion, quartered
  • 6 cloves garlic, peeled
  • 2 medium carrots, chopped into chunks
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, packed
  • 1 tbsp lemon juice
  • 1 tsp sugar

Instructions:

  1. Preheat the oven to 400°F (200°C). Place the halved tomatoes, quartered onion, carrots, and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30–40 minutes until the tomato skins are slightly charred and the onions are mahogany-colored.
  2. Transfer all the roasted vegetables and any juices from the pan into a pot. Pour in the vegetable broth. Bring the mixture to a light simmer over medium heat for about 10 minutes.
  3. Remove the pot from the heat and stir in the fresh basil. Use an immersion blender directly in the pot, or transfer in batches to a stand blender, and process until the soup is silky smooth. Stir in the heavy cream and lemon juice. Taste for seasoning and add sugar if necessary.