Roasted Tomato Soup

1. Heat oven to 400 F. In a mixing bowl, combine cherry tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss ingredients to coat evenly. Spread tomatoes in a single layer onto a rimmed baking sheet. Roast tomatoes for 35 minutes.

2. In a large pot, heat the butter and the remaining tablespoon of olive oil over medium heat. Add the garlic and onion and saute until softened, about 5 minutes. Add the canned tomatoes with their juice, vegetable broth, basil, and roasted tomatoes. Bring the mixture to a boil, then reduce the heat and simmer with the pot partially covered, for 40 minutes.

3. Using a food processor or blender, puree the soup until smooth. Since it’s a hot liquid, make sure to not fill the blender all the way full and leave the lid a tad cracked. Once blended, return the mixture to the pot and stir in the cream. Without letting the soup boil, warm over medium heat. Add additional salt and pepper to taste.

4. Ladle soup into bowls and serve with my Garlic Parmesan Croutons (see my TastyKitchen recipe box for the recipe).