Preheat the ovenSet your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Prepare the vegetablesCut tomatoes in half (and deseed if you want a smoother texture). Add them to the baking sheet along with onion quarters, garlic heads (halved crosswise), chopped carrots, celery stalks, and red bell pepper.
Season and roastDrizzle everything with olive oil and season generously with salt and pepper. Toss to coat. Roast for 25 minutes, then broil for an additional 2 minutes to enhance caramelization.
Blend the soupLet the roasted veggies cool slightly. Squeeze the garlic cloves out of their skins. Transfer everything—including any juices from the baking sheet—into a blender or food processor. Blend until smooth.
Simmer with herbs and brothPour the mixture into a large pot over medium heat. Stir in the broth, fresh thyme, and basil. Simmer for 15–20 minutes to let the flavors develop.
Finish with cream and seasoningRemove the thyme stems. Stir in heavy cream. Taste and adjust seasoning with salt, pepper, and sugar if needed.Pro Tip: Want a thinner soup? Add more broth until you reach your desired consistency. Serve and garnishLadle into bowls and top with fresh basil. Serve hot with grilled cheese, croutons, or crusty bread.
