Ingredients:

  • 3 lbs ripe Roma tomatoes, halved
  • 2 tbsp tomato paste
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 4 cloves garlic, smashed
  • 3 cups low-sodium vegetable broth
  • 1/4 cup fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the 3 lbs halved Roma tomatoes and 4 smashed garlic cloves on a large sheet pan. Drizzle with 2 tbsp olive oil and sprinkle with salt and pepper. Roast for 45 minutes until the tomato skins are charred and shriveled.
  2. While the tomatoes roast, heat a large pot over medium heat. Sauté the diced onion and 2 diced carrots until the onions are translucent and soft, about 8 minutes.
  3. Stir in 2 tbsp tomato paste and cook for 2 minutes until it turns a deep mahogany color.
  4. Pour in the 3 cups vegetable broth and scrap the bottom of the pot to release any browned bits. Carefully transfer the roasted tomatoes, garlic, and all the pan juices into the pot.
  5. Simmer for 15 minutes until the carrots are completely fork tender.
  6. Add the 1/4 cup fresh basil leaves to the pot.
  7. Use an immersion blender to process the soup until it is completely smooth and velvety.
  8. Stir in the 1/2 cup heavy cream.
  9. Taste and add more salt if the flavor doesn't pop yet.