Directions
- 1Cut the Roma tomatoes in half.
- 2Arrange the cut tomatoes on a sheet pan.
- 3Season the tomatoes with olive oil, salt, and pepper.
- 4Prepare an entire head of garlic by drizzling with olive oil, salt, and pepper, and then wrapping in foil.
- 5Roast the tomatoes and garlic at 425 degrees Fahrenheit for 40 minutes until beautifully caramelized.
- 6Squeeze out the roasted garlic cloves.
- 7Sauté some diced onions with Italian seasoning for the soup base.
- 8Add broth and fresh thyme.
- 9Add canned diced tomatoes for an extra boost of color.
- 10Stir in the roasted tomatoes, fresh basil, and roasted garlic cloves.
- 11Season with salt and pepper to taste and simmer for about 25 minutes.
- 12Using an immersion blender, blend the soup until smooth.
- 13Add heavy cream or half and half to taste.
- 14Add a little bit of sugar to balance the acidity of the tomatoes.
- 15Garnish with a drizzle of heavy cream, olive oil, and grilled cheese croutons.
Ingredients
- Roma tomatoes
- olive oil
- salt
- pepper
- 1 head garlic
- diced onions
- Italian seasoning
- broth
- fresh thyme
- canned diced tomatoes
- fresh basil
- heavy cream or half and half
- sugar
Equipment
knifecutting boardsheet panovenpotwooden spoonimmersion blenderladle
Tips
- The secret to incredible flavors is first roasting the tomatoes and garlic.
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