Preheat oven:
Preheat to 200°C (400°F).
Prepare vegetables:
Place tomatoes, onion, and garlic on a baking tray. Drizzle with olive oil and season with Italian seasoning, salt, and pepper.
Roast:
Roast for 30–35 minutes until soft, slightly charred, and caramelized.
Blend:
Transfer roasted vegetables to a blender. Squeeze garlic cloves out of the bulb into the blender.
Add broth:
Pour in vegetable broth and blend until smooth.
Heat and finish:
Transfer to a pot, heat gently, then stir in cream. Add chili flakes if desired.
Serve:
Serve warm with a swirl of cream and herbs. Pair with grilled cheese.
Notes
Roasting is key—it intensifies flavor naturally.
Use ripe tomatoes for best taste.
Adjust cream amount based on desired richness.
Tips
Add a pinch of sugar if tomatoes are too acidic.
Use fire-roasted canned tomatoes if fresh aren’t available.
Blend longer for ultra-smooth texture.
Add roasted red peppers for extra depth.
Servings
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