A delightful twist on the classic tomato soup, enhanced with roasted flavors and a creamy finish.
Preheat your oven to 425°F.
Ensure the oven is fully preheated for even roasting.
Line a baking sheet with aluminum foil and arrange the tomatoes and onion slices on it.
Use foil for easy cleanup and to prevent sticking.
Sprinkle the tomatoes and onions with brown sugar and roast in the oven for 30 minutes.
Roasting enhances the natural sweetness of the vegetables.
Transfer the roasted vegetables to a blender and blend until smooth.
Allow the vegetables to cool slightly before blending to avoid steam buildup.
In a large pot, combine the blended mixture with tomato paste, vegetable broth, minced garlic, and allspice. Simmer for 20 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the fresh basil and heavy cream, and cook for an additional 10 minutes.
Add the basil just before serving to retain its fresh flavor.
Serve the soup hot, garnished with a sprig of basil or a drizzle of cream.
Pair with crusty bread for a satisfying meal.
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