Creamy Roasted Tomato Soup

Method

1. 1

   Preheat the oven to 400°F.

2. 2

   Place the tomatoes, bell pepper, onion, and garlic in a baking dish.

3. 3

   Add the olive oil, paprika, thyme, salt, and pepper. Toss to coat.

4. 4

   Roast for 30–35 minutes, until the vegetables are tender and lightly caramelized.

5. 5

   Remove the thyme stems. Blend the roasted vegetables and their juices until smooth, adding broth as needed. If using a countertop blender, let the vegetables cool first and follow its instructions for warm liquids.

6. 6

   Transfer to a saucepan. Stir in the cream and gently simmer for 5–10 minutes. Taste and adjust the seasoning.

7. 7

   Serve with a swirl of cream, fresh basil, and toasted bread or a grilled cheese sandwich.