- Ingredients:
- 2 lbs ripe tomatoes, halved
- 1 large onion, quartered
- 1 whole garlic bulb
- 3 tbsp olive oil
- Salt and pepper, to taste
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp sugar (optional)
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- Fresh basil leaves, for garnish
Directions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the halved tomatoes, onion, and garlic bulb (cut off the top to expose the cloves) on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 30-35 minutes, until the tomatoes are soft and slightly caramelized, and the garlic is golden and fragrant.
- Once cool enough to handle, squeeze the roasted garlic cloves out of their skins.
- In a large pot, combine the roasted tomatoes, onions, garlic, vegetable broth, thyme, and red pepper flakes. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender (or transfer to a blender) to puree the soup until smooth.
- Stir in the heavy cream and adjust seasoning with salt, pepper, and a pinch of sugar if needed.
- Serve hot with fresh basil on top and a side of crusty bread.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 250 kcal | Servings: 4 servings
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