sheet pan tomato soup

"A cozy and easy tomato soup!"

3 pounds plum tomatoes, quartered
1 small sweet onion, peeled, trimmed, and cut into 6 wedges (root end left intact)
8 large garlic cloves
2 tablespoons olive oil, plus more for garnish
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more for garnish
1/8 teaspoon crushed red pepper (optional)
1/4 cup heavy whipping cream
1/4 cup loosely packed fresh basil leaves, plus thinly sliced leaves for garnish
2 teaspoons light brown sugar

Preheat oven to 450 degrees F (230 degrees C). On a large rimmed baking sheet, toss tomatoes with onion, garlic, olive oil, salt, black pepper, and crushed red pepper, if using, until vegetables are evenly coated.
Roast in a preheated oven until juices are released and vegetables are very soft and charred in spots, 35 to 40 minutes.
Transfer roasted vegetable mixture to a blender along with cream, basil, and brown sugar. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. Season with salt to taste.
Pour soup into bowls and garnish with a drizzle of olive oil, cracked black pepper, and thinly sliced basil leaves.

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