Prep time: 15 minutes

Cook time: 60-70 minutes

Materials:

• 2 lbs. Roma tomatoes halved
• 1 large onion quartered
• 4 garlic cloves
• 1/4 cup fresh basil
• 5 cups vegetable stock
• 1 cup crushed tomatoes 
• 1/2 cup heavy cream
• 1 tbsp. sugar
• 1 tbsp. oregano
• 1/2 tbsp. marjoram 
• 1 tbsp. flour
• 1 tbsp. unsalted butter
• Salt and pepper to taste 
• Vegetable oil

Process:

1. Preheat the oven to 400 degrees and line a baking sheet with some aluminum foil or parchment paper. 
2. Place the tomatoes, onion and garlic on the baking sheet. Drizzle with vegetable oil and season with salt and pepper.
3. Bake for 35-40 minutes.
4. In a large soup pot over medium high heat, add in the unsalted butter. Let the butter melt.
5. Add in the flour and keep stirring for about 60-90 seconds to make sure the soup doesn’t taste like glue. 
6. Add in the vegetable stock and cook, stirring often until the mixture thickens. 
7. Add in the crushed tomatoes as well as the roasted tomatoes, onion and garlic. 
8. Add in the fresh basil and using an immersion blender blend the mixture until it is completely smooth and at your desired consistency. 
9. Season with sugar, oregano, marjoram, salt and pepper. Mix well and cook for 5 minutes.
10. Add in the heavy cream and cook for an additional 2-3 minutes. 
11. Remove from heat and let rest for a few minutes before serving.
12. Plate and season with fresh parmesan cheese. ENJOY with some grilled cheese sandwiches.