A rich and velvety roasted tomato soup blended with fresh basil for a comforting and flavorful meal.

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Preheat the oven to 400°F (200°C).
Arrange tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Roast for 30-35 minutes until vegetables are tender and slightly charred.
Transfer roasted vegetables to a large pot. Add vegetable broth, tomato paste, and bring to a simmer.
Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
Stir in heavy cream and basil leaves, and simmer for another 5 minutes.
Adjust seasoning with salt, pepper, and sugar if needed.
Serve hot, garnished with extra basil if desired.

For a vegan version, replace heavy cream with coconut milk or a plant-based alternative.
Roasting enhances the natural sweetness of the tomatoes.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze the soup for up to 3 months without the cream, adding it when reheating.