A comforting and easy-to-make roasted tomato soup, perfect for pairing with grilled cheese. It features roasted garlic, tomatoes, and onions for deep flavor, finished with fresh basil and heavy cream.
Start by roasting the garlic in the oven at 400F (200C) for about an hour. You can add it to the sheet pan with the tomatoes and onions if you like as well. Dice up the tomatoes and onions and place onto a sheet pan lined with parchment paper. Season with olive oil, salt, pepper, and dried basil. Roast for about 1 hour at 400F (200C). Remove the sheet pan from the oven then transfer the ingredients to a large pot. Add fresh basil, roasted garlic and allow to simmer. Add stock (chicken bone broth is recommended here). Allow to simmer then add heavy cream. Add all the ingredients to a high-speed blender or immersion blender and blend until smooth. Adjust the seasonings to your liking and enjoy with your grilled cheese!
