Roasted Tomato Soup

1Preheat the oven to 400°F (200°C).

2Cut the tomatoes (6 large) in half and place them on a baking sheet.

3Peel and quarter the onion (1), then add it to the baking sheet with the tomatoes (6 large).

4Peel the garlic (3 cloves) cloves and add them to the baking sheet as well.

5Drizzle the olive oil (2 tablespoons) over the tomatoes (6 large), onion (1), and garlic (3 cloves). Sprinkle with dried basil (1 teaspoon) and oregano.

6Roast in the oven for 30-40 minutes until the tomatoes (6 large) are soft and slightly charred.

7Remove from the oven and let cool slightly.

8In a blender, puree the roasted tomatoes (6 large), onion (1), and garlic (3 cloves) until smooth.

9Transfer the pureed mixture to a large pot.

10Add the vegetable broth (4 cups) to the pot and bring to a simmer.

11Stir in the heavy cream (½ cup) and let simmer for another 10 minutes.

12Season with salt and pepper to taste.

13Serve hot, garnished with fresh basil leaves.