Ingredients

• 3 pounds plum tomatoes
• 1 small sweet onion
• 8 large garlic cloves
• 2 tablespoons olive oil
• 1.5 teaspoons kosher salt
• 0.5 teaspoons black pepper
• 0.13 teaspoons crushed red pepper
• 0.25 cups heavy whipping cream
• 0.25 cups basil leaves
• 2 teaspoons light brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat oven to 450 degrees F (230 degrees C). On a large rimmed baking sheet, toss tomatoes with onion, garlic, olive oil, salt, black pepper, and crushed red pepper, if using, until vegetables are evenly coated.
3. 3 Roast in a preheated oven until juices are released and vegetables are very soft and charred in spots, 35 to 40 minutes.
4. 4 Transfer roasted vegetable mixture to a blender along with cream, basil, and brown sugar. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. Season with salt to taste.
5. 5 Pour soup into bowls and garnish with a drizzle of olive oil, cracked black pepper, and thinly sliced basil leaves.

Nutrition per serving