Roast the vegetables

• Preheat the oven to 200 °C.
• Arrange the beefsteak tomatoes, grape tomatoes, onion, shallots, red bell pepper and rosemary on a baking tray.
• Drizzle with olive oil and season with salt and pepper.
• Place the garlic heads cut side up on the tray and roast until the vegetables are soft and caramelized.

Squeeze the garlic

• Let the roasted garlic cool slightly, then squeeze the soft cloves out of the skins.
• Discard the rosemary sprigs.

Build the soup

• Transfer the roasted vegetables and garlic to a stockpot.
• Stir in the tomato paste, oregano, brown sugar, garlic powder, onion powder, smoked paprika, white pepper and cayenne.
• Pour in the chicken bone broth and bring to a simmer.

Blend until smooth

• Add the fresh basil.
• Blend the soup with an immersion blender until completely smooth.

Finish with cream and Parmesan

• Stir in the heavy cream and grated Parmesan.
• Simmer gently until heated through, then taste and adjust the seasoning.

Serve

• Ladle into bowls and top with extra basil and Parmesan.