A rich and creamy roasted tomato soup blended with fresh basil, perfect for a comforting meal or appetizer.

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Preheat the oven to 400°F (200°C).
Place halved tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt, pepper, and red pepper flakes if using.
Roast in the oven for 35-40 minutes until vegetables are soft and slightly charred.
Transfer roasted vegetables to a blender or pot. Add vegetable broth and blend until smooth (use an immersion blender if in a pot).
Transfer to a pot if not already in one. Stir in the heavy cream and bring to a gentle simmer.
Add fresh basil and simmer for another 5 minutes. Adjust seasoning with salt, pepper, or sugar if needed.
Serve hot, optionally garnished with more basil or a swirl of cream.

For a vegan version, substitute heavy cream with coconut milk or a plant-based cream.
This soup freezes well for up to 3 months.
Add croutons or grilled cheese for a heartier meal.