Roasted Tomato Basil Soup

Ingredients

• 6 larger vine tomatoes (quartered)
• 2 cup grape tomatoes
• 1 large red onion (quartered)
• 1 red bell pepper (chunked)
• 2 garlic bulbs (Squeeze the roasted garlic from the bulbs after roasting.)
• 2 tbsp olive oil (for drizzling over the vegetables)
• 1 tsp oregano
• 1 tsp thyme
• 3 tbsp fresh basil (More or less depending on desired potency.)
• 1 cup vegetable broth
• 1 cup heavy cream
• 2 tbsp tomato paste
• 1 tbsp sugar
• 0.25 cup Parmesan cheese
• salt (to taste)
• pepper (to taste)

Steps

1. 1

   Preheat the oven to 400°F. Arrange the quartered vine tomatoes, grape tomatoes, quartered red onion, chunked red bell pepper, and garlic bulbs on a baking sheet.

2. 2

   Drizzle the vegetables with the olive oil and season with salt, pepper, oregano, and thyme. The source also notes that its 'back 9 seasonings' may be used instead of the oregano and thyme seasoning.

3. 3

   Roast the vegetables at 400°F for 35–40 minutes.

4. 4

   Remove the baking sheet from the oven and transfer the roasted vegetables to a blender, including all of the juices from the baking sheet.

5. 5

   Squeeze the roasted garlic out of the bulbs and add the garlic to the blender.

6. 6

   Add the fresh basil and blend to the desired consistency. An immersion blender may be used instead of a standard blender.

7. 7

   Pour the blended soup into a large pot and heat over medium heat.

8. 8

   Add the vegetable broth, heavy cream, tomato paste, sugar, and Parmesan cheese.

9. 9

   Stir the soup and reduce the heat to a simmer once it begins bubbling.

10. 10

    Simmer for 15 minutes, then serve.

Notes

The source does not specify a final serving temperature, garnish, or storage instructions. Use an immersion blender if preferred.

Nutrition per serving

• soup
• main
• vegetarian
• fall
• roasted
• blended
• creamy