Creamy Roasted Heirloom Tomato Soup

Updated at: Thu, 17 Aug 2023 09:48:15 GMT

Step 1

Preheat oven to 425

Step 2

Place a piece of parchment paper on a cookie sheet. Place garlic heads in a piece foil and drizzle with olive oil. Close foil tightly and place foil ball in center of cookie sheet. Drizzle with olive oil and seasoning with kosher salt and pepper. Cut all your tomatoes and your onion in half and lay flat side down on the parchment paper. Place in oven and roast at 425 for 45 minutes.

Step 3

When finished, remove from oven and let cool 10-15 minutes.

Step 4

Add chicken stock to a soup or large pot. When tomatoes and garlic are cool, set foil with garlic to the side and use tongs to place all the tomatoes into the pot. Open the garlic foil and separate from base of garlic bulb, squeeze from the tip towards the bottom and the roasted garlic should just squeeze right out. Add 2/3 of the basil to the pot. Use an immersion blender to blend until smooth. (You can also add all this to a regular blender before placing in pot and blend)

Step 5

Once blended smooth, add heavy whipping cream, garlic powder, onion powder, salt and pepper. Season to taste. Add Parmesan cheese and stir until fully melted.

Step 6

Garnish with fresh basil and serve with grilled cheese or your favorite crusty breads!

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Makes leftovers