This thick and creamy soup is a perfect blend of fresh tomatoes and red bell peppers. Tomatoes, bell peppers, garlic, and vegetables are roasted in the oven to bring out maximum flavor before being pureed into liquid form.
While oven is preheating, cut the tomatoes in half as well as the red bell peppers making sure to remove the bell pepper seeds. Remove the papery layer of the onion and cut into quarters. Cut off the top of the garlic bulb. Place all of these on a greased baking sheet.
Drizzle with cooking oil. Sprinkle salt and pepper over the ingredients.
Roast in the oven for 45 minutes, or until veggies are soft and slightly browned on the edges.
Transfer ingredients to a dutch oven or large pot. Squeeze roasted garlic out of the bulb into the pot. Make sure to include the juice left on the baking sheet.
Add broth, basil, and sugar. Bring to a boil, then remove from heat.
Using an immersion blender, blend the soup until smooth. Alternatively, pour soup into a blender and blend until smooth. Add heavy cream.
Taste and add salt to open up the flavors.
Serve and drizzle with more heavy cream if desired. Enjoy!