Ingredients:

  • 2 lbs Roma tomatoes, halved
  • 1 large yellow onion, wedged
  • 2 medium carrots, chopped into 1-inch chunks
  • 1 red bell pepper, deseeded and quartered
  • 6 cloves garlic, peeled
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 4 cups vegetable broth
  • ½ cup heavy cream
  • ¼ cup fresh basil leaves, packed
  • 1 tbsp lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Spread the tomatoes, onion, carrots, and bell pepper across a large rimmed baking sheet in a single layer. Note: Don't crowd the pan or they won't brown.
  3. Toss the vegetables with olive oil, salt, and pepper, then tuck the garlic cloves into the gaps.
  4. Roast for 30–35 minutes until the vegetable edges are charred and the tomatoes have collapsed.
  5. Transfer the roasted vegetables and all browned pan juices into a large pot. Note: Those brown bits are flavor gold.
  6. Pour in the vegetable broth and bring to a gentle simmer for 10 minutes.
  7. Remove the pot from the heat. Stir in the fresh basil and lemon juice.
  8. Blend on high using a high power or immersion blender until the soup is completely smooth and glossy.
  9. Stir in the heavy cream and pulse once more to combine.