Creamy Roasted Tomato Soup

Roasting the tomatoes concentrates their natural sweetness and adds a caramelized depth that makes this soup incredibly rich and satisfying. The cream adds silky smoothness while fresh basil brightens every spoonful.

Ingredients

• 2 lb roma tomatoes (halved lengthwise)
• 6 garlic cloves (unpeeled)
• 3 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cup vegetable broth
• 0.5 cup heavy cream
• 0.25 cup fresh basil leaves (plus extra for garnish)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Place tomato halves cut-side up on the baking sheet. Scatter garlic cloves around them. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast for 20 minutes until tomatoes are soft and edges are slightly charred.
4. Squeeze roasted garlic from skins into a blender. Add roasted tomatoes, vegetable broth, and basil. Blend until completely smooth.
5. Pour soup into a pot over medium heat. Stir in heavy cream and warm through for 2-3 minutes.
6. Taste and adjust salt. Ladle into bowls and garnish with fresh basil leaves.

Notes