Roasted Tomato Soup Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
6 Servings
Ingredients
  • 1 ½ pounds baby plum tomatoes
  • 2 large onions, quartered
  • 6 whole garlic cloves
  • 2 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 2 cups vegetable stock
  • ½ cup heavy cream, plus more for garnish
  • ½ cup fresh basil, plus more for garnish
Directions
  1. Preheat the oven to 400 F.
  2. Place the tomatoes, onions, and whole garlic cloves on a large roasting tray. Drizzle with the olive oil and add sprinkle with salt and pepper to taste.
  3. Toss to coat and bake for 40 minutes.
  4. Allow the vegetables to cool slightly before peeling away the skin from the garlic cloves and adding everything to a large blender along with the vegetable stock, heavy cream, and basil.
  5. Blitz until completely smooth, and add some extra seasoning to taste if desired.
  6. Serve, optionally with extra cream and basil leaves as garnish.