Ingredients:
Roasted Tomatoes & Garlic
Soup Base
Seasonings & Spices
Roast the Veggies
Preheat oven to 400°F (200°C).
Place tomatoes and garlic bulbs on a tray.
Drizzle with olive oil and season lightly.
Roast 30–35 minutes until tomatoes caramelize.
Cool garlic slightly, then squeeze out the cloves.
Sauté Onion
Heat 1 tbsp olive oil in a pot.
Cook onion for 1–2 minutes until soft. Remove from heat.
Blend Everything
In a blender, combine roasted tomatoes, garlic, onion, tomato paste, and veggie stock.
Blend until smooth and creamy.
Simmer the Soup
Pour the mixture into the pot.
Add cream and all seasonings.
Simmer on low heat for 5–6 minutes, stirring now and then.
Serve
Instructions:
Ladle into bowls.
Top with basil and olive oil.
Serve hot with grilled cheese or bread.
