Roasted Tomato Soup

I love tomato soup. It was my all time favourite growing up as a child. This roasted tomato soup is simple but packed with so much flavour. I recommend using a blend of tomatoes if you can, if not all cherry tomatoes or Roma tomatoes will be just as great!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 400 degrees F

Step 2

2. Wash and chop the tomatoes and red pepper

Step 3

3. Cut the onion into quarters and cut the garlic bulb in half

Step 4

4. Place all the veggies onto a parchment lined cookie sheet and drizzle olive oil over the veggie mixture

Step 5

5. Add salt and pepper along with the fresh thyme and give the veggies a mix with your hands

Step 6

6. Roast in the oven for 40-45 mins, till carmelized

Step 7

7. Once cool enough to handle, strip the thyme off the woody stems, squeeze the garlic out of the blub halves and place everything into a blender

Step 8

8. Add fresh basil, vegetable broth, smoked paprika, and brown sugar to taste. Blend till smooth

Step 9

9. Pour the soup into a pot to warm back up on medium heat

Step 10

10. Add the heavy cream and season with more salt and pepper to taste

Step 11

11. Serve with an extra drizzle of cream, fresh basil or basil oil. Enjoy!