Ingredients:

  • 3 lbs Roma tomatoes, halved lengthwise
  • 1 large yellow onion, quartered
  • 6 cloves garlic, peeled and whole
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups vegetable or chicken broth
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 cup heavy cream
  • 1 cup fresh basil leaves, packed
  • 1 tbsp unsalted butter
  • 1 tsp granulated sugar

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Arrange the halved tomatoes, quartered onions, and whole garlic cloves on the pan.
  3. Drizzle with olive oil and season with salt and pepper, tossing to ensure every piece is coated.
  4. Roast for 40–45 minutes until the tomato skins are shriveled and the onions are mahogany-colored and charred.
  5. Transfer the roasted vegetables and all pan juices directly into a Dutch oven.
  6. Stir in the crushed tomatoes, tomato paste, broth, oregano, and smoked paprika.
  7. Bring the mixture to a gentle simmer over medium heat and let bubble for 15 minutes.
  8. Remove the pot from the heat and stir in the butter and fresh basil leaves.
  9. Process the soup until completely smooth using an immersion blender or a high-speed blender in batches.
  10. Stir in the heavy cream and optional sugar until the soup is a warm, creamy orange.