# Ingredient List:
→ Vegetables
01 - 1.5 lbs ripe tomatoes, halved
02 - 1 large yellow onion, cut into wedges
03 - 1 whole garlic bulb
→ Oils & Dairy
04 - 2 tbsp olive oil
05 - 0.5 cup heavy cream
→ Liquids
06 - 2 cups vegetable broth
→ Seasonings
07 - 1 tsp salt, plus additional as needed
08 - 0.5 tsp freshly ground black pepper
09 - 0.5 tsp sugar (optional, to balance acidity)
10 - 0.25 tsp smoked paprika (optional)
→ Garnish
11 - Fresh basil leaves
12 - Croutons or toasted bread (optional)
# How to Make:
01 - Preheat the oven to 400°F.
02 - Arrange halved tomatoes cut-side up and onion wedges on a baking sheet. Slice the top off the garlic bulb to expose cloves, drizzle with olive oil, and wrap in foil.
03 - Drizzle tomatoes and onions with olive oil, then season with salt and black pepper.
04 - Roast the vegetables and garlic for 35 to 40 minutes until tomatoes caramelize and garlic softens.
05 - Allow garlic to cool slightly, then squeeze the roasted cloves from their skins.
06 - Transfer roasted tomatoes, onions, and garlic cloves to a blender. Add vegetable broth and blend until smooth, working in batches if needed.
07 - Pour purée into a large pot, stir in heavy cream and smoked paprika if using. Taste and add sugar if necessary to balance acidity.
08 - Simmer over medium-low heat for 10 minutes, stirring occasionally. Adjust seasoning as needed.
09 - Ladle soup into bowls and garnish with fresh basil and croutons or toasted bread if desired.
