# Ingredient List:
→ Vegetables
01 - 1.5 lbs ripe tomatoes, halved
02 - 1 large yellow onion, cut into wedges
03 - 1 whole garlic bulb
→ Oils and Dairy
04 - 2 tbsp olive oil
05 - 1/2 cup heavy cream
→ Liquids
06 - 2 cups vegetable broth
→ Seasonings
07 - 1 tsp salt, plus more 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 - Preheat the oven to 400°F.
02 - Arrange tomato halves cut side up and onion wedges on a baking sheet. Slice the top from the garlic bulb to expose cloves, drizzle lightly with olive oil, then wrap the garlic in foil.
03 - Drizzle olive oil over the tomatoes and onions, then season with salt and black pepper.
04 - Roast tomatoes, onions, and garlic for 35–40 minutes until tomatoes caramelize and garlic softens.
05 - Allow roasted garlic to cool slightly, then squeeze the soft cloves from their skins.
06 - Transfer roasted tomatoes, onions, and garlic cloves to a blender. Add vegetable broth and blend until smooth, working in batches if needed.
07 - Pour the blended mixture into a large pot. Stir in heavy cream and smoked paprika if using. Adjust acidity with sugar if desired.
08 - Simmer over medium-low heat for 10 minutes, stirring occasionally. Adjust seasoning to taste.
09 - Serve hot, garnished with fresh basil and croutons or toasted bread if preferred.
