Roasted Tomato Basil Soup

Ingredients

• 3 lbs ripe Roma tomatoes, halved
• 1 red onion, quartered
• 6 garlic cloves, unpeeled
• 3 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 cups chicken or vegetable broth
• 1 cup lightly packed fresh basil leaves
• 1/2 cup heavy cream (optional)
• Grated Parmesan and basil, for serving

Directions

1. 1

   Heat the oven to 400°F. Toss the tomatoes, onion, and garlic with the olive oil, salt, and pepper on a sheet pan.

2. 2

   Roast 40 to 45 minutes, until the edges are blistered and caramelized.

3. 3

   Squeeze the garlic from its skins and add everything, juices included, to a pot with the broth.

4. 4

   Simmer 10 minutes, then add the basil and blend smooth with an immersion blender.

5. 5

   Stir in the cream if using, taste for salt, and serve with Parmesan and a few torn basil leaves.