Roast the Tomatoes

1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper or foil.
3. Cut tomatoes according to size.
4. Arrange tomatoes, onions, and garlic on the sheet.
5. Drizzle with olive oil, salt, and pepper; toss to coat.
6. Tuck in fresh thyme and oregano sprigs.
7. Roast for 1 hour until caramelized.
8. Remove from oven and discard herb sprigs.

Make the Soup

1. Transfer roasted vegetables to a heavy-bottomed pot with any juices.
2. Add 2 cups of broth and bring to a boil. Reduce heat and simmer for 25 minutes.
3. Stir in basil leaves and reserved thyme. Simmer for 3-5 minutes.
4. Blend the soup using an immersion or countertop blender.
5. (Optional) Strain the soup through a fine mesh sieve for a smooth texture.
6. Return to the pot and stir in heavy cream. Adjust seasoning.

Serve & Store

• Serve hot with croutons, fresh herbs, or a swirl of cream.
• Refrigerate in an airtight container for up to 4 days.
• Freeze (without cream) for up to 3 months.