Ingredients:

  • 2 lbs Roma Tomatoes
  • 2 large Red Bell Peppers
  • 6 cloves Garlic
  • 3 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1 medium Yellow Onion
  • 2 tbsp Unsalted Butter
  • 3 cups Vegetable Broth
  • 1/2 cup Heavy Cream
  • 1/4 cup Fresh Basil Leaves
  • 1 tsp Honey
  • 1 tsp Fresh Lemon Juice

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Spread the halved tomatoes, quartered peppers, and whole garlic cloves on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper, tossing to coat.
  3. Roast for 20–25 minutes until tomato skins blister and peppers turn a deep mahogany brown.
  4. Melt butter in a pot over medium heat and sauté diced onion for 5–7 minutes until translucent.
  5. Scrape all roasted vegetables and pan juices into the pot with the onions.
  6. Pour in the vegetable broth and simmer for 10 minutes.
  7. Stir in the fresh basil leaves.
  8. Use an immersion blender to puree the soup until completely smooth.
  9. Stir in the heavy cream and lemon juice.
  10. Taste the soup and stir in honey or brown sugar if needed to balance acidity. Adjust salt and pepper before serving.