Creamy Roasted Tomato Soup

Roast the Tomatoes

1. Preheat oven to 425 degrees F. Line a rimmed baking sheet (half sheet pan) with foil for easy cleanup.
2. Remove stems from tomatoes and discard. I typically cut plum/Roma tomatoes in half, vine or slicing tomatoes into wedges, and leave cherry tomatoes whole.
3. Place the tomatoes onto the prepared sheet pan with the garlic cloves and onion. Pour the olive oil over the mixture, season well with a few pinches of salt and pepper, and toss to coat. Tuck the sprigs of fresh thyme (not the additional 1 teaspoon leaves) and oregano underneath and between the tomatoes.
4. Roast for 1 hour, until the tomatoes, onions, and garlic are soft, caramelized, and bubbling. Remove the herb sprigs from the tray and discard.

Make the Soup

1. Transfer the roasted tomatoes, onions, and garlic to a large, heavy-bottomed pot, with any released juices in the pan. Stir in 2 cups of broth, bring the mixture to a boil, reduce heat, and simmer for 25 minutes.
2. Stir basil leaves and reserved thyme into the soup and simmer for 3-5 minutes, until basil leaves are wilted.
3. Puree the soup by carefully transferring it in batches to a blender, or directly in the pot with an immersion blender. (See Important Safety note in the "Notes" section of this recipe card, below, before blending.)
4. If desired, strain the soup through a mesh sieve, discarding any seeds or bits of skin leftover after blending.
5. Return the soup to the pot. Stir in heavy cream and season to taste with salt, pepper, and sugar, if needed. (If you've used low sodium broth, you might need to add a good amount of salt.)

Serve

1. The soup can be served hot or chilled, garnished with croutons, fresh herbs, cracked pepper, or a swirl of cream, as desired. For a classic lunch pairing, we love to enjoy a bowl alongside a grilled cheese sandwich.
2. To store the soup, refrigerate it, tightly-covered, for 3-4 days.