Roasted Tomato Basil Soup by Chefzealand

Ingredients

• 8 roma tomatoes, halved
• 1 large red onion, quartered
• 2 heads of garlic, tops cut off
• 3 tbsp olive oil, plus more for blending
• 1 tsp salt
• 1 tsp black pepper
• 1 cup vegetable stock
• 1/2 cup fresh basil leaves
• 1 tbsp balsamic vinegar
• 1/2 cup heavy cream, plus more for garnish
• 1/2 tsp (adjust to taste) salt and pepper

Instructions

1. Preheat oven to 350°F (175°C).
2. Cook on a sheet tray, combine halved roma tomatoes, quartered red onion, and whole heads of garlic over medium heat.
3. Drizzle generously with 3 tbsp olive oil and season with 1 tsp salt and 1 tsp black pepper
4. Roast for 1 to 1.5 hours, or until vegetables are tender and caramelized.
5. Transfer roasted vegetables (including garlic cloves) to a blender
6. Add vegetable stock, fresh basil leaves, balsamic vinegar, and 3/4 cup olive oil
7. Blend until smooth.
8. Pour blended soup into a pot
9. Cook stir in 1/2 cup heavy cream over medium heat.
10. Heat gently over medium heat (do not boil). Season to taste with salt and pepper.
11. Ladle soup into bowls
12. Cook garnish with a swirl of heavy cream and fresh basil leaves over medium heat.