Tini’s Homemade Tomato Soup

Ingredients

Ingredients

• 12 count tomatoes, halved
• 2 count white onions, quartered
• 1 count garlic bulbs
• 1 handful fresh basil leaves
• 1 handful basil stems
• drizzle olive oil
• couple of dashes balsamic vinegar
• 2 tsp salt
• 1 tsp paprika
• 1 cup vegetable stock (optional)
• 1 tsp fresh thyme (optional)
• 1 tsp oregano (optional)
• 1 tsp chili flakes (optional)
• 0.5 cups heavy cream (optional)
• 0.5 cups grated parmesan cheese (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Halve the tomatoes, quarter the onions, and cut off top of the garlic bulbs, placing them on a large sheet pan.
3. Drizzle generously with olive oil and balsamic vinegar, then sprinkle with salt, paprika, thyme, oregano, and chili flakes. Add basil stems
4. Toss everything together and roast for about 40 minutes until the vegetables are soft and slightly charred.
5. Transfer the roasted vegetables and all pan juices to a large pot or blender. Squeeze the soft cloves out after roasting in as well.
6. Add the fresh basil leaves and vegetable stock. If you prefer a thinner soup, add more vegetable stock until you reach your desired consistency.
7. Blend until completely smooth using an immersion blender or a high-speed countertop blender.
8. Return the soup to the pot over medium heat if not already there.
9. Stir in the heavy cream and grated parmesan cheese until melted and incorporated.
10. Simmer for 5 minutes to allow flavors to meld, then taste and adjust seasoning if necessary.
11. Serve hot, garnished with an extra swirl of heavy cream and a sprinkle of parmesan.