Roasted Tomato Soup

Preheat your oven to 400°F (200°C).

Place halved tomatoes, garlic cloves, rosemary, thyme, sliced onion, and sliced shallots on a baking sheet. Drizzle with olive oil, and sprinkle with salt and chili flakes.

Roast in the preheated oven for about 1 hour, until the vegetables are tender and slightly caramelized.

Transfer the roasted vegetables to a large pot. Add vegetable broth, chopped calabrian chili, and chopped sun-dried tomatoes. Bring to a simmer over medium heat.

Use an immersion blender to blend the soup until smooth. Stir in the chopped basil and heavy cream. Heat through for an additional 5 minutes.