Step 1

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Step 2

Place the tomatoes, garlic, and onion pieces on your prepared sheet. Sprinkle with salt and pepper and drizzle with olive oil. Place in the oven for 1 hour or until the tomatoes roasted all over and aromatic.

Step 3

Remove from the oven and place in a large pot or dutch oven with vegetable broth and basil. Cook over medium heat for 5 minutes.

Step 4

Use an immersion blender to blend to your desired consistency.* If you like chunks of tomatoes remaining, feel free to leave it a little chunky, or blend all the way to a creamy consistency.

Step 5

Simmer for 10 to 15 minutes or until the soup has reduced slightly. This will help the flavor deepen! If using, add the cream and stir to mix.

Step 6

Serve hot with fresh croutons and parmesan cheese, or serve up with a toasty grilled cheese. Enjoy!