Ingredients:

• 7 medium- large tomatoes
• 1 red onion
• 2 cloves of garlic, minced
• A handful of basil leaves, diced
• 2-3 tablespoons fresh thyme, oregano or both
  

  
• 1/4 cup olive oil
• 2 teaspoons balsamic vinegar
• Salt and pepper to taste
• 1 teaspoon sugar
• 2 1/2 – 3 cups beef broth
• 1/2 cup heavy cream (optional)

1. Slice tomatoes and onion into wedges, then transfer to a mixing bowl.
2. Add all the remaining ingredients and gently toss until all pieces are well coated.
3. Transfer the ingredients to a roasting pan and roast, uncovered for 45 minutes, in a preheated 425 F oven, until bubbling, stirring occasionally.
4. Transfer the roasted vegetables to a soup pot and add the stock. Bring it to a boil, then take it off the heat and allow it to cool slightly.
5. Purée the soup with an immersion blender until smooth. Add the cream and heat over low flame until gently simmering, then serve immediately.

Enjoy! 👩🏻‍🍳👌🏻