# Ingredient List:
→ Vegetables
01 - 1.5 lbs ripe tomatoes, halved
02 - 1 large yellow onion, cut into wedges
03 - 1 whole garlic bulb
→ Oils & Dairy
04 - 2 tbsp olive oil
05 - 1/2 cup heavy cream
→ Liquids
06 - 2 cups vegetable broth
→ Seasonings
07 - 1 tsp salt, plus additional to taste
08 - 1/2 tsp freshly ground black pepper
09 - 1/2 tsp sugar (optional, to balance acidity)
10 - 1/4 tsp smoked paprika (optional)
→ Garnish
11 - Fresh basil leaves
12 - Croutons or toasted bread
# Step-by-Step Instructions:
01 - Preheat oven to 400°F.
02 - Arrange tomato halves cut side up and onion wedges on a baking sheet. Slice the top off the garlic bulb to expose cloves; drizzle with olive oil and wrap in foil.
03 - Drizzle tomatoes and onions with olive oil, then season with salt and black pepper.
04 - Roast vegetables and wrapped garlic bulb for 35 to 40 minutes until tomatoes are caramelized and garlic is tender.
05 - Allow garlic to cool slightly, then squeeze roasted cloves out of their skins.
06 - Transfer roasted tomatoes, onions, and garlic to a blender. Add vegetable broth and blend until smooth, working in batches if necessary.
07 - Pour blended mixture into a large pot. Stir in heavy cream and smoked paprika if using. Taste and add sugar to balance acidity if desired.
08 - Simmer over medium-low heat for 10 minutes, stirring occasionally. Adjust seasoning as needed.
09 - Ladle soup into bowls and garnish with fresh basil and croutons or toasted bread if preferred.
