Ingredients:

  • 3 lbs Roma tomatoes, halved lengthwise
  • 1 whole head garlic, top sliced off
  • 1 large red onion, cut into thick wedges
  • 1 medium red bell pepper, de-seeded and chopped
  • 3 tbsp extra virgin olive oil
  • 4-5 sprigs fresh thyme
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2.5 cups vegetable broth
  • 1 cup packed fresh basil leaves
  • 1 tbsp balsamic vinegar
  • 0.5 cup heavy cream
  • 1 tsp sugar

Instructions:

  1. Preheat oven to 400°F (200°C). Arrange tomatoes (cut side up), onions, and bell peppers on a large rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Place the garlic head, wrapped in foil with a drizzle of oil, on the tray. Roast for 40–45 minutes until charred at the edges.
  2. Allow vegetables to cool slightly. Squeeze the roasted garlic cloves out of their skins directly into a high-speed blender or large pot. Discard skins and thyme stems.
  3. Transfer the roasted tomatoes, onions, peppers, and pan juices into the blender. Add the fresh basil leaves. Blend on high until completely smooth.
  4. Pour the purée into a large Dutch oven over medium heat. Stir in the broth to reach desired consistency. Bring to a gentle simmer.
  5. Stir in the balsamic vinegar and heavy cream. Simmer for 5–10 minutes to allow flavors to meld. Adjust seasoning with sugar, salt, or pepper to taste.