Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1 medium onion, quartered
- 4 garlic cloves, peeled
- 3 tbsp olive oil
- 1 tsp dried basil
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream (optional)
- Fresh basil for garnish
Instructions
- Preheat oven to 425°F. Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with dried basil, thyme, salt, and pepper.
- Roast for 25-30 minutes, until tomatoes are tender and slightly caramelized.
- Transfer roasted veggies to a blender (or use an immersion blender). Add broth and blend until smooth.
- Pour the soup into a pot and heat over medium. Stir in heavy cream (if using) and adjust seasoning.
- Serve warm with a sprinkle of fresh basil and crusty bread on the side.
- Prep Time: 10
- Cook Time: 30