Ingredients:

  • 2.5 lbs (1.1 kg) ripe tomatoes, halved or quartered if large
  • 1 large onion, roughly chopped
  • 4 cloves garlic, peeled and smashed
  • 2 red bell peppers, seeded and roughly chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 4 cups (950 ml) vegetable broth or chicken broth (low sodium preferred)
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar (optional, adjust to taste)
  • 1/4 cup (60 ml) fresh basil leaves, packed
  • 1/4 cup (60 ml) extra virgin olive oil
  • Pinch of salt

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes, onion, garlic, and bell peppers with olive oil, oregano, salt, and pepper on a baking sheet. Roast until softened and slightly caramelized.
  2. Transfer the roasted vegetables to the pot or Dutch oven. Add vegetable or chicken broth and tomato paste. Bring to a simmer, then reduce heat and cook for 15 minutes to allow flavors to meld.
  3. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
  4. Stir in heavy cream and sugar (if using). Taste and adjust seasoning with salt and pepper.
  5. Combine basil leaves, extra virgin olive oil, and salt in a small blender or food processor. Blend until smooth and vibrant green.
  6. Ladle the soup into bowls and drizzle with basil oil.