A rich and creamy roasted tomato soup infused with fresh basil, perfect for a comforting meal any time of year.

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Preheat oven to 400°F (200°C).
Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt, pepper, and red pepper flakes if using.
Roast for 30-35 minutes until vegetables are tender and slightly charred.
Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium heat.
Use an immersion blender or transfer mixture to a blender in batches to puree until smooth.
Return soup to pot if needed. Stir in cream or coconut milk and chopped basil. Simmer for 5-10 more minutes.
Taste and adjust seasoning, adding sugar if needed for balance.
Serve hot, garnished with extra basil or a swirl of cream if desired.