Easy Roasted Tomato Soup
- 2 pints of tomatoes ((two different kinds, like Roma & Campari))
- 1 head of garlic (halved)
- 1 shallot (halved)
- 1 bunch of basil
- 1 serrano pepper (stem removed)
- salt & pepper (to taste)
- olive oil (to taste)
- ½ cup heavy cream
- ½ cup vegetable broth
Combine everything except cream and broth in an oven-safe pot with a lid. Roast in the oven for 30 minutes at 480 degrees F.
Carefully remove the pot from the oven. Remove garlic peel and shallot peel. Transfer everything to a blender and pulse a few times. Add the cream and broth, then blend until smooth. If necessary, transfer back to pot over medium heat until warmed through.
Garnish with red pepper flakes and serve with grilled cheese or garlic toast.
