Creamy Tomato Soup

Recipe notes:

• Serves 3-4

• This is a very thick tomato soup. Add more broth if you would like it thinner!

Ingredients:

• 4 Roma tomatoes

• 4 cups cherry tomatoes

• 1 head of garlic, with the top sliced off

• 1 onion, quartered

• 1 shallot, quartered

• 2 tbsp tomato paste

• 2 1/2 cups chicken broth (use more if you don’t want as thick of a soup) 

• 10 fresh basil leaves

• 1/2 cup heavy cream

• Salt and pepper to taste

• Olive oil for drizzling

Instructions:

1. Preheat your oven to 400 F/200C. 

2. Place the tomatoes, garlic, onion, and shallot onto a baking sheet, drizzle heavily with olive oil, and season with salt. 

3. Place into the oven to roast for an hour. 

4. Remove the roasted vegetables from the oven and allow to cool slightly. 

5. Place the roasted vegetables, tomato paste, 1/2 cup broth, and basil leaves in a blender. Blend until almost smooth but not fully pureed. 

6. Place the blended soup into a pot. Add the rest of the broth and the cream. 

7. Heat the soup over low heat and season with salt and pepper to taste. 

8. Serve in bowls and drizzle with olive oil. Enjoy!