Ingredients:
- 2 pounds ripe tomatoes, halved
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the halved tomatoes, chopped onion, and minced garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat evenly.
- Roast the tomato mixture in the preheated oven for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.
- Once roasted, transfer the tomato mixture to a large pot. Add the vegetable or chicken broth, dried basil, dried oregano, dried thyme, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat.
- Allow the soup to simmer for about 15-20 minutes to allow the flavors to meld together.
- Using an immersion blender or a regular blender, carefully blend the soup until smooth. If using a regular blender, work in batches and be cautious as hot liquids can expand.
- Once smooth, return the soup to the pot and stir in the heavy cream. Adjust seasoning with salt and pepper if needed.
- Allow the soup to simmer for an additional 5 minutes to heat through.
- Serve the creamy roasted tomato soup hot, garnished with fresh basil leaves if desired.
Enjoy this comforting and flavorful soup, perfect for any occasion!