Cherry Tomatoes | Olive Oil Shallot | Crushed Tomatoes Oregano | Red Pepper Flakes Basil | Heavy Cream | Croutons Salt | Black Pepper
Toss the cherry tomatoes, shallot, olive oil, and oregano together and spread out on a baking sheet. Then roast until the tomatoes are soft and slightly charred.
Blend crushed tomatoes, water, basil, salt, black pepper, and crushed red pepper. Then add the roasted tomato and shallot mixture and blend again until smooth.
Pour the blended mixture into a large heavy bottom pot and bring it to a simmer, then stir in the heavy cream and simmer for 10 minutes.
Serve the creamy tomato soup hot in bread bowls or regular bowls, garnished with croutons and fresh basil leaves. Enjoy!