Roasted Tomato Basil Soup Rich and Flavorful Delight

Ingredients

• 2 pounds ripe tomatoes, quartered
• 1 medium onion, chopped
• 4 cloves garlic, unpeeled
• 2 tablespoons olive oil
• to taste salt and pepper
• 1 teaspoon dried oregano
• 1 cup vegetable broth
• 1 cup fresh basil leaves, packed
• 1 tablespoon balsamic vinegar (optional for brightness)
• 0.5 cup heavy cream (optional for richness)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large baking dish, place the quartered tomatoes, chopped onion, and unpeeled garlic cloves. Drizzle olive oil over the top and sprinkle with salt, pepper, and dried oregano. Toss to coat the vegetables evenly.
3. Roast in the oven for about 30-35 minutes, or until the tomatoes are caramelized and the onions are soft.
4. Once roasted, allow the vegetables to cool slightly. Squeeze the roasted garlic out of its skin and add it to a blender with the roasted tomatoes and onions.
5. Add the vegetable broth and fresh basil leaves to the blender. Blend on high until smooth and creamy.
6. For a silky texture, pour the soup through a fine-mesh sieve back into a pot, pressing down to extract as much liquid as you can.
7. Add balsamic vinegar for a touch of acidity, and stir in heavy cream if desired for extra richness. Warm the soup over medium heat until heated through, but do not boil.
8. Taste and adjust seasoning with more salt and pepper if necessary.