Ingredients
Method
Roast the Vegetables
- Preheat your to 400 degrees F. Cut the tomatoes into halves or quarters (depending on the size) and the onion into wedges. Place them on a baking sheet with a bulb of garlic (cut top off of garlic to expose cloves), drizzle with olive oil, and season with basil, salt, and pepper.
- Roast for 30-40 minutes, or until the edges are just starting caramelize.
Blend into a Smooth Soup
- Carefully transfer the roasted vegetables to a blender (be sure to squeeze roasted garlic from the bulb). Add the broth and blend until smooth and creamy. (You can also use an immersion blender right in the pot if you prefer fewer dishes.)
Add Cream & Serve
- Pour the blended soup into a pot over low heat. Stir in cream, taste, and adjust seasoning if needed. Ladle into bowls and serve hot with grilled cheese or crusty bread.
