A rich and comforting creamy roasted tomato soup made with slow-roasted tomatoes, garlic, and a touch of cream for a velvety finish. Perfect for a cozy meal.
2 pounds ripe tomatoes, halved
1 medium yellow onion, peeled and quartered
6 cloves garlic, peeled
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups vegetable broth
1/2 cup heavy cream
1 teaspoon sugar
1/4 teaspoon dried thyme
Fresh basil leaves, for garnish
Preheat the oven to 400°F (200°C).
Place the halved tomatoes, quartered onion, and garlic cloves on a large baking sheet.
Drizzle the olive oil over the vegetables, then sprinkle with salt and black pepper. Toss gently to coat evenly.
Roast the vegetables in the preheated oven for 35-40 minutes, until the tomatoes are soft and slightly caramelized.
Remove the baking sheet from the oven and let the vegetables cool slightly.
Transfer the roasted tomatoes, onions, and garlic to a blender or food processor.
Add the vegetable broth, sugar, and dried thyme to the blender.
Blend until smooth and creamy.
Pour the blended soup into a large pot and heat over medium heat until warmed through, about 5 minutes.
Stir in the heavy cream and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish each with fresh basil leaves before serving.