Ingredients:

  • 2 lbs (900g) Roma tomatoes, halved lengthwise
  • 1 medium yellow onion, peeled and quartered
  • 4 cloves garlic, unpeeled
  • 2 tablespoons olive oil, extra virgin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • 4 cups (950ml) vegetable broth or chicken broth
  • ½ cup (120ml) heavy cream (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Prepare tomatoes, onion, and garlic.
  2. Toss the tomatoes, onion, and garlic with olive oil, oregano, salt, and pepper on the baking sheet. Roast until softened and slightly caramelized.
  3. Let the roasted vegetables cool slightly before handling.
  4. Squeeze the roasted garlic from their skins. Add roasted vegetables to a blender with broth. Blend until completely smooth.
  5. Pour the blended soup into the pot. Bring to a simmer over medium heat. Stir in cream (if using). Season with additional salt and pepper to taste.
  6. Ladle into bowls and garnish as desired.