6 large Roma or heirloom tomatoes, quartered
10 cherry tomatoes, halved
2 carrots, unpeeled and quartered
4 garlic cloves, peeled
3 tbsp olive oil, divided
3 cups vegetable stock
salt and pepper, to taste
1/3 cup heavy cream
fresh basil or pesto to garnish
Preheat oven to 375F. Toss tomatoes, carrots and garlic with 2 tablespoons of the olive oil. Place vegetables on a baking sheet. Season with salt and pepper to taste. Roast for 30 minutes, shaking the pan after 15 minutes to prevent burning.
Allow the roasted vegetable to cool. Add 1 tablespoon of olive oil in a stock pot. Heat oil over medium high heat. Add the onions and sauté until until tender, about 5 minutes. Add roasted vegetables and stock to the pot. Simmer until the stock and and vegetables until warmed through, about 5-8 minutes.
Once warm, transfer the mixture to a blender and puree in batches. Return the pureed soup to the soup pot. Stir in the cream. Season with salt and pepper to taste.
Dish into bowls and garnish with fresh basil or a dollop of pesto.
- Category: soup