Roasted Garlic and Tomato Soup Recipe

Ingredients:

• 12 tomatoes, halved
• 1 head of garlic, cloves separated but not peeled
• 2 tablespoons olive oil
• 1 onion, roughly chopped
• 4 cups vegetable broth
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup heavy cream
• Salt and pepper to taste
• Croutons and grated Parmesan cheese for serving (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast the tomatoes and garlic in the preheated oven for 30-35 minutes, or until they are soft and slightly caramelized.
4. In a large pot, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
5. Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted tomatoes. Stir to combine.
6. Add the vegetable broth and bring the mixture to a simmer. Cook for about 15 minutes to allow the flavors to meld together.
7. Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree in batches.
8. Return the pureed soup to the pot and stir in the chopped basil leaves and heavy cream. Heat the soup over medium heat until it is warmed through.
9. Season with additional salt and pepper to taste.
10. Serve the soup hot with croutons and grated Parmesan cheese on top, if desired.