Ingredients:

  • 3 lbs Roma tomatoes, halved lengthwise
  • 1 large (200g) yellow onion, cut into wedges
  • 1 whole (50g) head of garlic, top sliced off
  • 1/4 cup extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cups low-sodium chicken broth
  • 2 tbsp unsalted butter
  • 1/2 tsp dried thyme
  • 2 cups fresh basil leaves, packed
  • 1/2 cup heavy cream
  • 1 tsp honey

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. On a large baking sheet, toss the halved tomatoes and onion wedges with olive oil, salt, and pepper in a single layer.
  3. Wrap the head of garlic in foil with a drizzle of oil and place it on the tray.
  4. Roast for 45 minutes until tomato skins shrivel and onion edges are deeply browned.
  5. Melt butter in a Dutch oven or stockpot over medium heat. Add dried thyme and sauté for 1 minute.
  6. Transfer all roasted vegetables and the golden pan juices into the pot.
  7. Squeeze the roasted garlic cloves directly out of their skins into the pot.
  8. Pour in the chicken broth and bring to a gentle simmer for 10 minutes.
  9. Stir in the fresh basil leaves.
  10. Using an immersion blender, blend the soup directly in the pot until completely smooth.
  11. Stir in the heavy cream and honey until the soup reaches a creamy orange hue.