1-Preheat your oven: preheating your oven to 300 degrees Fahrenheit, which helps slowly roast the vegetables for that deep, caramelized flavor. Arrange 3 pounds of tomatoes, 1 onion chopped into large chunks, 1 shallot in large chunks, 1 head of garlic with cloves separated and smashed, and 1 large carrot roughly chopped on a rimmed sheet tray in a single layer.

2-Drizzle and season: Drizzle everything with 3 tablespoons of olive oil and season with 1 teaspoon of kosher salt and fresh cracked pepper to taste. Let them roast for about three hours, checking after two hours to ensure they get soft and caramelized without burning. While the veggies roast, prepare 4 to 5 ounces of bakery-style bread by slicing it into half-inch pieces and drying it on the counter or lightly toasting it in the oven for about 20 minutes aim to dry it without browning for the best absorption.

3-Once roasted, transfer the vegetables to a pot and add 2 and a half cups of water. Slowly bring it to a simmer with the lid on, then season with more kosher salt and crushed red pepper flakes to taste. Add 1 bunch of fresh basil and break one slice of the bread into medium cubes before stirring it in. For the next step, use an immersion blender to puree the soup roughly, keeping some texture for a homey feel; if it’s too thin, add the second slice of bread and blend again.

4-Adjust the seasoning and consistency with more salt or water as needed, then serve with a drizzle of olive oil, shaved Parmigiano Reggiano cheese if you like, and extra bread on the side. This method takes about 15 minutes of prep plus 3 hours of roasting and cooking, making it perfect for a relaxing cooking session.