Tranquil Tomato Basil Soup

1Preheat the oven to 400°F (200°C).

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

3Drizzle the tomatoes with olive oil (1 tablespoon) and season with salt and pepper.

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

5In a large pot, heat olive oil (1 tablespoon) over medium heat and sauté the chopped onion (1) until translucent, about 5 minutes.

6Add the minced garlic (3 cloves) and cook for another 1-2 minutes until fragrant.

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

8Pour in the vegetable broth (4 cups) and bring the mixture to a simmer.

9Stir in the fresh basil leaves (¼ cup) and let the soup simmer for 15-20 minutes to allow the flavors to meld together.

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

11Stir in the heavy cream (½ cup) and grated Parmesan cheese (¼ cup) until well combined.

12Season with salt and pepper to taste.

13Serve the tomato basil soup hot, garnished with fresh basil leaves (¼ cup) and a sprinkle of Parmesan cheese.