Ingredients:

  • 3 lbs Ripe Roma tomatoes, halved
  • 1 head Garlic, top sliced off
  • 1 large Yellow Onion, peeled and quartered
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 2 sprigs Fresh Thyme
  • 2 cups Vegetable broth
  • 1/2 cup Heavy Cream
  • 1/2 cup Fresh Basil leaves, packed
  • 1 tbsp Balsamic Vinegar
  • 1/4 tsp Smoked Paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, quartered onions, and the whole garlic head on a large rimmed baking sheet.
  2. Drizzle the vegetables with 3 tablespoons of olive oil. Season evenly with sea salt, black pepper, and add the fresh thyme sprigs. Roast for 45-50 minutes until the tomato skins are charred and onions are golden.
  3. Remove from the oven and allow to cool slightly. Squeeze the roasted garlic cloves out of their skins directly into a high-speed blender. Discard the skins and thyme stems.
  4. Transfer the roasted tomatoes, onions, and all juices from the baking sheet into the blender. Add the vegetable broth, fresh basil, balsamic vinegar, and smoked paprika.
  5. Blend on high speed until completely smooth and emulsified. Pour in the heavy cream and pulse until just incorporated and velvety.
  6. Transfer the soup to a large Dutch oven or stockpot. Simmer over low heat for 5 minutes to combine flavors before serving.