Roasted Tomato Soup
Equipment
- blender
- pot
- Cooking Sheet
Ingredients
- 6-7 Roma tomatoes
- handful of cherry tomatoes
- 1 white onion
- 1 bulb of garlic
- 1/2-1 cups vegetable broth to desired consistency
- splash of heavy cream
- olive oil, salt, pepper
Instructions
- Drizzle tomatoes and onion with olive oil, season with salt and pepper, and roast at 400°F for about 25-30 minutes.
- Cut the top off the bulb of garlic. Wrap the whole bulb in foil with a drizzle of olive oil and roast alongside until soft and golden.
- Squeeze the roasted garlic cloves into a blender with the roasted veggies and vegetable broth. Blend until smooth.
- Pour into a pot, stir in a splash of heavy cream, and let simmer for 5-10 minutes. Adjust seasoning to taste.