Creamy Roasted Tomato and Garlic Soup

INGREDIENTS:

– 2 lbs ripe tomatoes, quartered

– 1 head garlic, cloves separated and peeled

– 2 tablespoons olive oil

– 1 onion, chopped

– 4 cups vegetable broth

– 1 cup heavy cream

– Salt and pepper to taste

– Fresh basil for garnish

INSTRUCTIONS:

1. Preheat your oven to 400°F (200°C).

2. On a baking sheet, toss the quartered tomatoes and separated garlic cloves with olive oil, salt, and pepper until well coated.

3. Roast the mixture in the oven for approximately 30 minutes, or until the tomatoes are soft and caramelized.

4. While the tomatoes are roasting, heat a pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent.

5. Once the tomatoes and garlic have finished roasting, add them to the pot along with the vegetable broth.

6. Allow the soup to simmer for about 10 minutes, letting the flavors meld together.

7. Use an immersion blender to puree the soup until it reaches a smooth consistency.

8. Stir in the heavy cream and heat the soup gently until warmed through.

9. Serve the soup hot, garnished with fresh basil leaves for an added touch of flavor and presentation. Enjoy!