Ingredients:

  • 2.5 lbs (1.1 kg) Roma tomatoes, halved lengthwise
  • 1 large yellow onion, quartered
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 4 cups (950 ml) vegetable broth or chicken broth
  • 1 tablespoon balsamic vinegar
  • Optional: 1/4 cup (60ml) heavy cream or coconut cream
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes, onion, and garlic with olive oil, Italian herbs, salt, and pepper on the baking sheet. Roast for 40 minutes, or until tomatoes are softened and slightly caramelized.
  2. Transfer the roasted vegetables (including any accumulated juices) to a blender. Add vegetable broth. Blend until smooth and creamy.
  3. Pour the blended soup into a large pot. Bring to a gentle simmer over medium heat. Stir in balsamic vinegar. Season with additional salt and pepper to taste. Simmer for 5 minutes to allow flavours to meld.
  4. Stir in heavy cream or coconut cream (if using) and heat through (Optional).
  5. Ladle into bowls. Garnish with fresh basil leaves, if desired.