A comforting tomato basil soup, perfect for soup season, made with roasted tomatoes, garlic, onion, and carrot, then blended with stock and finished with heavy cream.
Start by quartering your tomatoes, red onion, and carrot. Cut the top off of your head of garlic and lightly cover your veggies and garlic in olive oil. Lightly salt and pepper. Roast at 400 for around 30 minutes. Once roasted add your veggies to a pot and squeeze your garlic out of its husk. Add your stock, fresh thyme, and basil, then simmer for 20-30 minutes. Now blend it all with an immersion blender or in a regular blender. Add it back to the pot if using a regular blender. You can also mash this with a spoon or potato masher if you don’t have a blender. The texture just won’t be as smooth. Over a low heat add your heavy cream and season with salt and pepper to taste. Leave this over the low heat for 10 minutes until the soup is heated throughly with the cream. Serve with a grilled cheese and enjoy.
