Easiest Roasted Tomato Soup by Nickskitchen

Ingredients

• 4 cup tomatoes, halved
• 1/4 yellow onion, cut into wedges
• 2 bell pepper, sliced
• 2 garlic heads, halved
• 3 tbsp olive oil
• 1 tsp salt
• 1/4 cup fresh basil leaves
• 1/4 cup heavy cream (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Cook spread tomatoes, onion wedges, bell pepper slices, and halved garlic heads across a baking sheet, filling about 2/3 of the surface over medium heat.
3. Drizzle generously with olive oil and sprinkle with salt, then toss to coat
4. Bake for 35-40 minutes, or until vegetables are tender and slightly charred.
5. Squeeze the roasted garlic cloves out of their skins and scrape any browned bits from the bottom of the baking sheet.
6. Transfer all roasted vegetables and pan drippings to a pot
7. Add fresh basil leaves to the pot
8. Blend the mixture until smooth, using an immersion blender or transferring to a standing blender.
9. Stir in optional heavy cream and season with additional salt and pepper to taste