Ingredients:

  • 3 lbs Roma tomatoes, halved lengthwise
  • 1 head garlic, top sliced off
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, finely diced
  • 3 cups low-sodium vegetable broth
  • 1 tbsp tomato paste
  • ½ cup heavy cream
  • ½ cup fresh basil leaves, packed
  • 1 tsp lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Arrange halved tomatoes on a baking sheet, cut-side up. Place the garlic head, wrapped in foil with a drizzle of oil, alongside them.
  3. Drizzle tomatoes with olive oil, salt, and pepper.
  4. Roast for 30–35 minutes until the tomato skins are blistered and slightly charred.
  5. Squeeze the softened garlic cloves out of their skins into a small bowl.
  6. Heat butter in a Dutch oven over medium heat; add diced onions and carrots and sauté for 6–8 minutes until softened.
  7. Stir in the tomato paste and roasted garlic, cooking for 2 minutes.
  8. Add the roasted tomatoes and vegetable broth, then simmer to integrate flavors.
  9. Use a high-speed or immersion blender to blend the soup until smooth.
  10. Stir in the heavy cream, fresh basil, and lemon juice to finish.