A rich and flavorful soup combining the sweetness of roasted tomatoes with the savory depth of roasted garlic. The addition of herbs and a touch of cream creates a comforting and satisfying bowl of goodness.
Ingredients: 8 tomatoes, halved. 1 head of garlic, top sliced off. 2 tablespoons olive oil. 1 onion, chopped. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 1/2 cup heavy cream. Fresh basil for garnish.
Instructions: Get the oven ready by heating it up to 400F 200C. A baking sheet should have tomatoes cut in half and a garlic head on it. Put some olive oil on top and salt and pepper it. For 30 to 40 minutes, or until the tomatoes turn brown, roast them in the oven. Chop the onion and cook it in a pot until it turns clear. Put in the roasted tomatoes and garlic cloves that have been squeezed out. Add the oregano, thyme, and vegetable broth. Bring to a low boil. Pour the soup into a blender and blend it until it is smooth. Add pepper and salt to taste. Add the heavy cream and stir it in. Simmer for five more minutes. Add fresh basil on top and serve hot. Have fun with your tasty Roasted Garlic and Tomato Soup!
Henri






