Tranquil Tomato Basil Soup

1.Preheat the oven to 400°F (200°C).

2.Cut the tomatoes in half and place them on a baking sheet, cut side up.

3.Drizzle the tomatoes with olive oil and season with salt and pepper.

4.Roast the tomatoes in the oven for 30-40 minutes until they are soft and slightly charred.

5.In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.

6.Add the minced garlic and cook for another 1-2 minutes until fragrant.

7.Add the roasted tomatoes (including any juices) to the pot.

8.Pour in the vegetable broth and bring the mixture to a simmer.

9.Stir in the fresh basil leaves and let the soup simmer for 15-20 minutes to allow the flavors to meld together.

10.Use an immersion blender to blend the soup until smooth.

11.Stir in the heavy cream and grated Parmesan cheese until well combined.

12.Season with salt and pepper to taste.

13.Serve the tomato basil soup hot, garnished with fresh basil leaves and a sprinkle of Parmesan cheese.