Creamy Roasted Tomato & Garlic Soup

Ingredients

For the Roasted Tomatoes & Garlic

• 3–4 lbs ripe tomatoes, cut into wedges
• 2 whole garlic bulbs

For the Soup

• ½ onion, chopped
• 1 tablespoon extra virgin olive oil
• 1 ½ cups heavy cream
• 2 cups vegetable stock
• 4 tablespoons tomato paste
• 1 teaspoon sea salt (plus more to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon red pepper flakes
• ½ teaspoon dried thyme

Optional for Serving

• Grilled cheese sandwich

---

Instructions

1. Roast the Tomatoes and Garlic
   Preheat your oven to 400°F (200°C). Arrange the tomato wedges on a baking sheet. Slice the tops off the garlic bulbs to expose the cloves. Roast everything for 30–35 minutes, until the tomatoes are soft and slightly caramelized and the garlic is tender.
2. Sauté the Onion
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 1–2 minutes, until soft and fragrant.
3. Blend the Base
   Transfer the sautéed onions to a blender. Add the roasted tomatoes, the softened garlic cloves (squeezed out of their skins), tomato paste, and vegetable stock. Blend until completely smooth.
4. Simmer the Soup
   Pour the blended mixture back into the pot over medium heat. Stir in the heavy cream, salt, black pepper, smoked paprika, oregano, basil, parsley, red pepper flakes, and thyme. Bring to a gentle boil for 1–2 minutes, then reduce the heat and simmer for 5–6 minutes, until slightly thickened.
5. Serve
   Ladle the soup into bowls. Garnish with roasted tomato pieces if desired and serve warm with a grilled cheese sandwich on the side.