Creamy Roasted Tomato and Garlic Soup

Directions:
Preheat your oven to 400°F (200°C). Arrange the halved tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 25-30 minutes, or until the tomatoes are caramelized and the garlic is tender.

In a large pot, sauté the chopped onion over medium heat until it becomes translucent. Add the roasted tomatoes and garlic to the pot, along with the vegetable broth. Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to meld.

Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, you can blend it to your desired consistency. Stir in the heavy cream and heat through. Adjust seasoning with salt and pepper as needed.

Serve the soup hot, garnished with fresh basil leaves for a burst of flavor.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 4 servings