Creamy Roasted Garlic Tomato Soup

12 tomatoes

1 red bell pepper

1–2 white onions

2 bulbs garlic

Olive oil, for roasting

Balsamic vinegar, a splash

Smoked paprika, to taste

1 cup vegetable or chicken stock

1 handful fresh basil

1 tsp dried oregano

1 tsp dried basil

1 tsp dried thyme

1 tsp onion powder

1 tsp garlic powder

1 cup heavy cream

Cayenne pepper, to taste

Salt, to taste

Freshly cracked black pepper, to taste

Parmesan cheese, to taste

Chop the tomatoes, red bell pepper, onions, and garlic. Drizzle with olive oil and a splash of balsamic vinegar, then season with salt, black pepper, and smoked paprika. Roast at 425°F for about 40 minutes, until everything is deeply roasted and tender.

Let the roasted vegetables cool for a couple of minutes, then transfer them to a blender or a stockpot if using an immersion blender. Add the stock, fresh basil, dried oregano, dried basil, dried thyme, onion powder, and garlic powder. Blend until smooth.

Transfer the blended soup to a stockpot. Stir in the heavy cream and parmesan, then simmer for another 5–10 minutes.

Taste and adjust with cayenne, salt, black pepper, or more of the seasonings as needed. Divide into bowls and finish with fresh basil, parmesan, a drizzle of cream, and freshly cracked black pepper.