Season the vegetables

• Place the tomatoes, onion, bell peppers and garlic head on a baking tray.
• Drizzle with olive oil and season with salt, pepper, onion powder, garlic powder and Italian seasoning.

Roast the vegetables

• Roast in a 425 °F oven until everything is nice and soft.

Simmer with broth

• Transfer the roasted vegetables into a pot.
• Add the chicken broth and bring to a simmer.

Blend and finish

• Blend the soup into a smooth puree.
• Stir in the half and half and adjust the seasoning.

Serve

• Ladle the soup into bowls and garnish with fresh basil.