Velvety soup with roasted tomatoes, caramelized garlic, and a creamy finish, rich and comforting.
# What You Need:
→ Vegetables
01 - 1.5 lbs ripe tomatoes, halved
02 - 1 large yellow onion, cut into wedges
03 - 1 whole garlic bulb
→ Oils & Dairy
04 - 2 tablespoons olive oil
05 - 1/2 cup heavy cream
→ Liquids
06 - 2 cups vegetable broth
→ Seasonings
07 - 1 teaspoon salt, plus additional to taste
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon sugar (optional, to balance acidity)
10 - 1/4 teaspoon smoked paprika (optional)
→ Garnish
11 - Fresh basil leaves
12 - Croutons or toasted bread (optional)
# Steps:
01 - Set oven to 400°F (200°C).
02 - Arrange tomato halves cut side up and onion wedges on a baking sheet. Slice the top off the garlic bulb to expose cloves, drizzle with olive oil, and wrap in foil.
03 - Drizzle tomatoes and onions with olive oil, then season with salt and black pepper.
04 - Roast vegetables and garlic in the oven for 35 to 40 minutes until tomatoes are caramelized and garlic is soft.
05 - Allow garlic to cool slightly, then squeeze roasted cloves out of their skins.
06 - Combine roasted tomatoes, onions, and garlic in a blender. Add vegetable broth and blend until smooth, working in batches if needed.
07 - Pour blended mixture into a large pot. Stir in heavy cream and smoked paprika if using. Adjust seasoning by adding sugar if necessary to balance acidity.
08 - Cook soup over medium-low heat for 10 minutes, stirring occasionally. Taste and adjust seasoning as desired.
09 - Ladle soup into bowls and garnish with fresh basil and croutons or toasted bread if desired.
