Prep the vegetables

• Wash the tomatoes well.
• Peel and quarter the onions, discarding any moldy ones.
• Halve two whole bulbs of garlic and make space for them on the tray.
• Add the basil stems, which hold the most flavor.

Season the tray

• Drizzle with basil olive oil (or regular olive oil).
• Add a little balsamic vinegar.
• Season with salt, pepper and paprika.

Roast

• Place in the oven at 400°F (200°C) for 40 minutes or until nicely roasted.

Blend the soup

• Add the roasted vegetables to a pot or blender.
• Add 1/2 cup (about 240 ml) of vegetable stock, adding more if needed.
• Add fresh basil, fresh thyme, dried oregano and chili flakes.
• Blend until smooth.

Strain (optional)

• Strain the soup through a fine sieve for a smoother texture.

Finish with cream and cheese

• Stir in about 1/2 cup (120 ml) of heavy cream.
• Add grated parmesan and mix well.
• Serve with an extra drizzle of heavy cream and more cheese on top.