Ingredients:

  • 2 lbs (900g) Roma tomatoes, halved
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 medium yellow onion, chopped
  • 4 cups (950ml) vegetable broth (low sodium recommended)
  • ½ cup (120ml) heavy cream (double cream in the UK)
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • 2 tablespoons prepared basil pesto

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6). Toss halved tomatoes, minced garlic, olive oil, oregano, salt, and pepper in a large roasting pan.
  2. Roast for 40 minutes, or until tomatoes are softened and slightly caramelized.
  3. While tomatoes are roasting, sauté chopped onion in a large saucepan or Dutch oven over medium heat until softened.
  4. Add roasted tomatoes (including juices), vegetable broth, and tomato paste to the saucepan. Bring to a simmer and cook for 10 minutes.
  5. Carefully blend the soup until smooth using an immersion blender or by transferring to a regular blender in batches. Use caution when blending hot liquids!
  6. Stir in heavy cream. Season with salt and pepper to taste.
  7. Ladle soup into bowls and swirl in a dollop of basil pesto. Serve immediately.