Creamy Roasted Tomato and Garlic Soup

A cozy and nourishing soup made with roasted tomatoes and garlic, perfect for any occasion.

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Preheat oven to 400°F (200°C).
Place the halved tomatoes and whole garlic head on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes, until softened and slightly caramelized.
In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Squeeze the roasted garlic from its skin into the pot with sautéed onions. Add the roasted tomatoes and pour in the vegetable broth. Stir and simmer for 10 minutes.
Blend the soup until smooth using an immersion blender or countertop blender.
Stir in the heavy cream or coconut milk, adjusting seasoning with salt and pepper as needed.
Serve hot, garnished with fresh basil.

This soup can be customized with different herbs or spices. Store leftovers in an airtight container for up to 3 days.