Roasted Tomato Basil Soup

Ingredients

• 2 pounds ripe tomatoes, halved
• 1 yellow onion, sliced
• 4 garlic cloves
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cups vegetable stock
• 1/4 cup heavy cream
• 1/2 cup basil leaves
• Croutons, for serving

Instructions

1. Heat the oven to 425°F and arrange the tomatoes, onion, and garlic on a sheet pan.
2. Drizzle with olive oil, season, and roast until deeply collapsed and caramelized.
3. Transfer the vegetables to a pot and add the stock.
4. Blend until smooth using an immersion blender or countertop blender.
5. Stir in the cream and basil, then warm gently without boiling.
6. Serve with croutons and extra basil on top.