Ingredients:

  • 3 lbs Roma tomatoes, halved
  • 1 large yellow onion, cut into wedges
  • 6 cloves garlic, peeled
  • 0.25 cup extra virgin olive oil
  • 2 cups vegetable stock
  • 0.5 cup heavy cream
  • 1 tsp balsamic vinegar
  • 1 cup fresh basil leaves, packed
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place halved Roma tomatoes, yellow onion wedges, and whole garlic cloves on a large rimmed baking sheet. Toss with 1/4 cup extra virgin olive oil, salt, and black pepper.
  3. Roast for 40 to 45 minutes until the tomato skins are wrinkled and slightly charred at the edges.
  4. Transfer the roasted vegetables and all accumulated juices from the pan into a large Dutch oven or stockpot.
  5. Add the vegetable stock, heavy cream, and balsamic vinegar to the pot.
  6. Use a high-speed blender or immersion blender to emulsify the mixture. During the final stage of blending, add the fresh basil leaves to preserve their color and volatile oils.
  7. Simmer briefly over low heat to ensure the soup is heated through, then serve immediately.