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Preheat your oven to 400°F. Arrange the halved Roma tomatoes, yellow onion wedges, red and yellow bell pepper slices, and halved garlic heads on a large baking sheet, ensuring the sheet is about two-thirds full.

Drizzle all the vegetables generously with olive oil, ensuring everything is coated. Sprinkle a generous amount of salt over the vegetables.

Place the baking sheet in the preheated oven and roast for 35 to 40 minutes, or until the vegetables are softened and slightly caramelized. The garlic should be very tender.

Carefully remove the baking sheet from the oven. Squeeze the softened garlic cloves out of their skins directly onto the baking sheet, discarding the skins.

Using a spatula, scrape the bottom of the pan to collect any caramelized bits and pan drippings, incorporating them with the roasted vegetables.

Transfer all the roasted vegetables and pan drippings into a large pot.

Add the fresh basil to the pot with the roasted vegetables. Using an immersion blender, blend the mixture until it is completely smooth. Alternatively, carefully transfer the mixture to a regular blender and blend until smooth, then return to the pot.

If desired, add a splash of heavy cream to the soup and stir to combine. Taste the soup and adjust seasoning with additional salt if needed.

Ladle the hot tomato soup into bowls and serve immediately, perhaps with a grilled cheese sandwich.


Preheat your oven to 400°F. Arrange the halved Roma tomatoes, yellow onion wedges, red and yellow bell pepper slices, and halved garlic heads on a large baking sheet, ensuring the sheet is about two-thirds full.

Drizzle all the vegetables generously with olive oil, ensuring everything is coated. Sprinkle a generous amount of salt over the vegetables.

Place the baking sheet in the preheated oven and roast for 35 to 40 minutes, or until the vegetables are softened and slightly caramelized. The garlic should be very tender.

Carefully remove the baking sheet from the oven. Squeeze the softened garlic cloves out of their skins directly onto the baking sheet, discarding the skins.

Using a spatula, scrape the bottom of the pan to collect any caramelized bits and pan drippings, incorporating them with the roasted vegetables.

Transfer all the roasted vegetables and pan drippings into a large pot.

Add the fresh basil to the pot with the roasted vegetables. Using an immersion blender, blend the mixture until it is completely smooth. Alternatively, carefully transfer the mixture to a regular blender and blend until smooth, then return to the pot.

If desired, add a splash of heavy cream to the soup and stir to combine. Taste the soup and adjust seasoning with additional salt if needed.

Ladle the hot tomato soup into bowls and serve immediately, perhaps with a grilled cheese sandwich.
