# What You'll Need:
→ Vegetables
01 - 1.5 lbs ripe tomatoes, halved
02 - 1 large yellow onion, wedged
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)
10 - 1/4 tsp smoked paprika (optional)
→ Garnish (optional)
11 - Fresh basil leaves
12 - Croutons or toasted bread
# Directions:
01 - Set the oven to 400°F.
02 - Arrange tomato halves cut side up and onion wedges on a baking sheet. Slice off the top of the garlic bulb to expose cloves, drizzle lightly with olive oil, and wrap in foil.
03 - Drizzle tomatoes and onions with olive oil, then season with salt and black pepper.
04 - Roast tomatoes, onions, and garlic for 35 to 40 minutes until tomatoes caramelize and garlic softens.
05 - Once cool enough, squeeze roasted garlic cloves from their skins.
06 - Combine roasted tomatoes, onions, and garlic in a blender. Add vegetable broth and blend until smooth, processing in batches if needed.
07 - Transfer the blended mixture to a large pot. Stir in heavy cream and smoked paprika if used. Taste and add sugar to balance acidity if desired.
08 - Heat the soup over medium-low for 10 minutes, stirring occasionally. Adjust seasoning as preferred.
09 - Plate the soup hot, garnished with fresh basil and optional croutons or toasted bread.
