Creamy Roasted Tomato Soup with Herbs

For the Roasted Tomatoes and Garlic:

3-4 lbs ripe tomatoes, cut into wedges

2 garlic bulbs

For the Soup:

1/2 onion, chopped

1 tablespoon olive oil

1 1/2 cups heavy cream

2 cups vegetable stock

4 tablespoons tomato paste

1 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1/2 teaspoon red pepper flakes

1/2 teaspoon dried thyme

Grilled cheese sandwich for serving

1. Roast the Tomatoes and Garlic:

Preheat your oven and prepare the tomatoes and garlic for roasting. Cut the tomatoes into wedges and place them on a baking sheet. Slice off the tops of the garlic bulbs to expose the cloves, drizzle with olive oil, and wrap them in foil.

Roast until the tomatoes are soft and slightly caramelized and the garlic is fragrant and tender. Set aside.

2. Blend the Ingredients:

Heat the olive oil in a medium Dutch oven over medium-high heat. Add the chopped onions and sauté for 1-2 minutes, until translucent and fragrant.

Remove from heat and transfer the sautéed onions, roasted tomatoes, roasted garlic (squeezed from the bulbs), tomato paste, and vegetable stock into a blender. Blend on high until smooth. Save some roasted tomato wedges for garnish, if desired.

3. Prepare the Soup:

Return the blended tomato mixture to the Dutch oven. Stir in the heavy cream, sea salt, black pepper, smoked paprika, oregano, basil, parsley, red pepper flakes, and thyme.

Bring the soup to a gentle boil for 1-2 minutes, then reduce the heat to low and let it simmer for 5-6 minutes, allowing the flavors to meld and the soup to thicken.

Ladle the soup into bowls, garnish with the reserved roasted tomatoes, and serve with a side of grilled cheese if desired. Enjoy this comforting, creamy tomato soup!

For a dairy-free option, replace heavy cream with full-fat coconut milk.

Adjust seasonings to taste for more or less spice.