Tomato Basil Soup

Ingredients

• ·2 lbs Roma tomatoes, halved
• ·2 red bell peppers, quartered and seeded
• ·1 medium onion, cut into wedges
• ·4 cloves garlic, peeled
• ·3 tbsp olive oil
• ·2 cups vegetable broth
• ·½ cup heavy cream
• ·½ cup fresh basil leaves, packed, plus more for garnish
• ·1 tsp salt, or to taste
• ·½ tsp black pepper, or to taste
• ·¼ tsp red pepper flakes

Instructions

1. 1

   Preheat the oven to 425°F.

2. 2

   Place the halved tomatoes, red bell peppers, onion wedges, and garlic cloves on a large baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and red pepper flakes. Toss to coat.

3. 3

   Roast for 35–40 minutes, until the vegetables are soft and lightly charred at the edges.

4. 4

   Transfer the roasted vegetables and any juices to a blender. Add the vegetable broth and fresh basil, then blend until smooth. Work in batches if needed and vent the lid so steam can escape.

5. 5

   Pour the soup into a pot and warm over medium-low heat. Stir in the heavy cream and simmer for 5 minutes.

6. 6

   Taste and adjust salt and pepper. Serve warm, garnished with extra basil and a drizzle of olive oil.