Creamy Roasted Tomato Soup

🍳 Step-by-Step Instructions

1. Preheat oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper.
2. Place tomato halves and onion chunks cut-side up on the sheet. Drizzle with olive oil and season with salt and pepper.
3. Drizzle garlic head with olive oil, wrap in foil, and place on sheet.
4. Roast for 35 minutes until tomatoes are tender and lightly charred at edges.
5. Squeeze roasted garlic cloves out of skins into a large pot. Add roasted tomatoes, onions, and any released pan juices.
6. Add stock and tomato paste. Bring to a gentle simmer for 10 minutes.
7. Stir in fresh basil. Purée soup until completely silky using an immersion blender (or transfer in batches to a countertop blender).
8. Stir in cream, season with salt and pepper to taste, and serve hot.

⭐ Why This Recipe Works

• Roasting caramelizes tomatoes for natural sweetness without acidity
• Simple whole vegetables blended silky smooth
• The undisputed soulmate of a crispy grilled cheese sandwich
• Freezes beautifully for comforting winter meals

🔄 Delicious Variations

• Add a pinch of red pepper flakes for spicy arrabbiata tomato soup
• Top with miniature grilled cheese croutons
• Swirl in homemade basil pesto on top before serving

❓ Frequently Asked Questions