Easiest Tomato Soup

Ingredients

• tomatoes (Enough to fill approximately two-thirds of a baking sheet)
• 1 yellow onion (Quartered)
• bell pepper (A few slices; color unspecified)
• 2 garlic (Heads, halved)
• olive oil (Use enough to coat the vegetables; the creator uses roasted garlic olive oil)
• salt (A generous sprinkle, plus more to taste)
• fresh basil (A bit, added before blending)
• heavy cream (Optional splash, added at the end)

Steps

1. 1

   Preheat the oven to 400°F (205°C). Arrange the tomatoes on a baking sheet, filling approximately two-thirds of the sheet.

2. 2

   Add the quartered yellow onion, a few slices of bell pepper, and the two halved heads of garlic to the baking sheet.

3. 3

   Pour enough olive oil over the vegetables to coat them, then generously sprinkle with salt. Toss everything together on the baking sheet.

4. 4

   Bake for approximately 35 to 40 minutes, or until the vegetables look roasted and well cooked.

5. 5

   Squeeze the roasted garlic cloves out of their skins. Scrape the bottom of the baking sheet to loosen and collect any browned bits and flavorful residue.

6. 6

   Transfer the roasted vegetables and the scraped pan juices to a pot. Add a bit of fresh basil.

7. 7

   Blend the mixture until smooth.

8. 8

   Add an optional splash of heavy cream, then season the soup to taste with salt.

9. 9

   Serve the tomato soup, optionally with grilled cheese.

Notes

The source does not provide exact quantities for the tomatoes, bell pepper, olive oil, salt, basil, or cream. It also does not specify the blending equipment or whether the soup should be reheated after blending.

Nutrition per serving

• soup
• main
• vegetarian
• roasted
• oven-baked
• blended
• comfort food