A delicious creamy tomato soup topped with garlic croutons, perfect for a cozy weekend meal. This recipe serves 4 and combines roasted Roma tomatoes, garlic, and onion with cooking cream and vegetable stock, resulting in a rich and flavorful soup.
1: Preheat oven to 400° degrees. Add olive oil and veggies to an oven-safe pot/dish and season with salt, pepper, balsamic glaze, and sugar.
2: Roast veggies for 20-25 minutes.
3: Remove pot from oven and add in cream and stock. Add to oven for another 15 minutes.
4: Remove from oven and use an immersion blender, regular blender, or food processor to purée until smooth.
5: Add to oven for another 5 minutes.
6: Remove from oven and top with Parmesan cheese and black pepper.
7: Serve into bowls and add 1 tsp of cream, Parmesan cheese, and black pepper to each individual bowl. Serve and enjoy!
