Ingredients:

  • 3 lbs Roma Tomatoes, halved
  • 2 medium Carrots, roughly chopped
  • 1 large Yellow Onion, wedged
  • 6 Garlic Cloves, peeled
  • 1 medium Red Bell Pepper, chopped
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Dried Oregano
  • 4 cups Vegetable Broth
  • 1/2 cup Fresh Basil Leaves
  • 1/4 cup Heavy Cream

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange the tomatoes, carrots, onions, bell pepper, and garlic on a large rimmed sheet pan.
  2. Drizzle the vegetables with olive oil and sprinkle with salt, pepper, and oregano. Toss with your hands to coat evenly.
  3. Roast for 40–45 minutes until the tomato skins shrivel and the edges of the onions turn a deep, mahogany-brown.
  4. Transfer all the roasted vegetables and the browned juices from the pan into a large pot or Dutch oven.
  5. Pour in the vegetable broth and use an immersion blender to process the mixture until it reaches a velvety, smooth texture.
  6. Stir in the fresh basil leaves and heavy cream.
  7. Simmer on low heat for 5–10 minutes to allow the basil to infuse. Taste and adjust salt if necessary.