1. 1

   Step 1

   Preheat your oven to 400°F (200°C).

2. 2

   Step 2

   Halve or quarter 3 lbs tomatoes and quarter 1 large yellow onion into smaller pieces.

3. 3

   Step 3

   Arrange tomatoes, onions, and 8 garlic cloves on a rimmed baking sheet.

4. 4

   Step 4

   Drizzle vegetables with 3 Tbsp olive oil, 2 tsp sea salt, and 1/4 tsp black pepper.

5. 5

   Step 5

   Roast in the oven for 45 to 50 minutes until edges are browned, then let cool for 10 minutes.

   Timer 60 min
6. 6

   Step 6

   Place half the roasted vegetables, 1 cup vegetable stock, and 2 Tbsp fresh basil into a blender.

7. 7

   Step 7

   Blend until smooth and transfer the mixture into a large soup pot.

8. 8

   Step 8

   Repeat blending with the remaining vegetables, 1 cup vegetable stock, and 2 Tbsp fresh basil.

9. 9

   Step 9

   Add the second batch to the pot and bring the soup to a simmer over medium heat.

10. 10

    Step 10

    Stir in 1/2 cup heavy cream, 1/2 cup Parmesan cheese, 2 Tbsp tomato paste, and 2 tsp sugar.

11. 11

    Step 11

    Continue stirring until the cheese is fully melted and incorporated.

12. 12

    Step 12

    Taste the soup and adjust seasoning with additional salt, pepper, cream, or sugar if needed.

13. 13

    Step 13

    Garnish with extra basil and Parmesan before serving warm.

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