Roasted Tomato Soup

Notes

You should honestly just make this for how it will make your house smell! It’s the perfect soup for an easy weeknight meal since you can roast the vegetables ahead of time.
Make a grilled cheese to go with this soup. It’s too good not to dip your grilled cheese into it! Cooking for more than one? Make a grilled cheese board to go with it!
I like to use Roma or Plum tomatoes but you can really use whatever you have on hand.
Adjust the amount of garlic to your liking. If you are not using a whole bulb then just place the garlic cloves on the baking sheet with the tomatoes and onions.
When you cut the top of the garlic bulb off make sure to add a little extra olive oil to the top of it before you put it in the oven.
I squeeze my roasted garlic cloves out of the “skin” before putting them in the blender. Totally your call here, you can just toss it all in and blend it.
If you do not have an handheld immersion blender you can use a traditional blender. Transfer the soup mixture to the blender in batches. Hot liquids tend to expand when blended so do not overfill your blender. Start off on the lowest setting and increase the speed until you reach the desired consistency.
Garnish with whatever you like. Chives, green onions, parmesan cheese, croutons, sour scream, burrata – the sky is the limit!

	4 pounds ripe tomatoes (Roma and plum work best but any kind will do)
	1 large white or yellow onion
	1 bulb garlic
	1 large onion, white or yellow
	3 tablespoons olive oil
	3 cups vegetable broth
	1/2 teaspoon smoked paprika
	Salt, for vegetables and seasoning the soup
	Pepper, for vegetables and seasoning the soup
	1/2 cup fresh basil, loosely chopped
	1/2 cup heavy cream or half and half

1.	Preheat oven to 425 degrees
2.	Cut tomatoes in half or quarters depending on their size. Cut the onions into 2 inch pieces. Cut the top of the garlic bulb off and place all of the vegetables on a baking sheet, making sure to place tomatoes cut side up. Add about 2 tablespoons of olive oil and season with a few pinches of salt and black pepper. Toss to evenly coat the vegetables and bake for 40 minutes or until your vegetables are nice and soft.
3.	Remove the roasted vegetables from the oven and let them cool for a few minutes. Throw the vegetables and the oil from the baking sheet into a blender and blend until smooth.
4.	Pour the tomato mixture into a large Dutch oven and bring to a very low simmer over medium low heat.
5.	Add the vegetable broth, smoked paprika, basil and cream to the pot.
6.	Using a handheld immersion blender purée the soup until it is nice and smooth.
7.	Taste the soup and add additional salt, pepper or paprika to your liking.
8.	Garnish with chives, parmesan cheese and enjoy!