Instructions
- Preheat oven to 400°F (200°C). Toss Roma Tomatoes with Olive Oil, Salt, and Black Pepper. Roast for 30-40 minutes, or until softened and slightly caramelized.
- While tomatoes roast, melt Butter in a large pot or Dutch oven over medium heat.
- Add Yellow Onion and cook until softened, about 5-7 minutes.
- Add Garlic cloves and cook for another minute until fragrant.
- Add Tomato Paste and cook for 1 minute, stirring constantly.
- Pour in Chicken Broth and bring to a simmer.
- Add roasted tomatoes, Balsamic Vinegar, Sugar, Red Pepper Flakes, Salt, and Black Pepper. Simmer for 15 minutes.
- Remove from heat and carefully blend the soup using an immersion blender until smooth. Alternatively, let cool slightly and blend in batches in a regular blender.
- Stir in Heavy Cream until well combined. Heat through gently, but do not boil.
- Serve hot and enjoy!
