Ingredients:

  • 3 lbs Roma tomatoes, halved
  • 1 large (200g) yellow onion, wedged
  • 6 cloves (30g) garlic, peeled
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 3 tbsp tomato paste
  • 4 cups chicken or vegetable broth
  • 1 tsp dried oregano
  • ½ cup heavy cream
  • ¼ cup fresh basil leaves, packed
  • 1 tbsp lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the halved tomatoes, onion wedges, and garlic cloves on a baking sheet with olive oil, salt, and pepper. Roast for 30-35 minutes until the tomato skins are charred and the onions are translucent with golden edges.
  2. In a Dutch oven, melt the butter over medium heat. Stir in the tomato paste and cook for 2-3 minutes until it turns a deep mahogany color.
  3. Pour in the broth and dried oregano, scraping the bottom of the pot to release any browned bits.
  4. Transfer the roasted vegetables and all pan juices into the pot with the broth. Bring to a light simmer for 10 minutes.
  5. Add the fresh basil and blend until completely smooth using a high-speed blender or immersion blender.
  6. Stir in the heavy cream and lemon juice. Heat through for 2 minutes, ensuring the soup does not reach a rolling boil once the cream is added.