How To Make No-Stove Roasted Tomato Soup
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 12 People
Ingredients
- 8 Tomatoes
- 1/4 Onion
- 2 Bell Peppers
- 2 Heads of Garlic
- Salt To Taste
- Black Pepper To Taste
- Heavy Whipping Cream For Inside of Soup and Garnish
- Fresh Basil Leaves For Garnish
Instructions
- Preheat oven to 400°F. Get 2 sheet pans and place your tomatoes that are cut into quarters in one pan and season it with salt and pepper than drizzle some olive oil in one sheet pan.
- Then place your bell peppers that are cut into large pieces, your onion cut into chunks, and your sliced garlic heads in a separate pan and drizzle generously with olive oil and season with salt and pepper.
- Roast for 45 minutes, or until the vegetables are soft and slightly caramelized.
Allow the vegetables to cool slightly, squeeze the roasted garlic cloves from their skins, and transfer everything to a blender and blend or if you don't have a blender, put them in a pot and mash it, then add a splash of heavy cream and mix.
Pour the soup into bowls and drizzle with heavy whipping cream, garnish with fresh basil leaves, serve warm and enjoy.
