If you like the caramelized flavor of roasted tomatoes as much as I do, I’m sure you’ll also enjoy making tomato confit and roasted cherry tomatoes (they are great for adding to sandwiches or pasta). Then, place them cut side up on a baking sheet. Brush or drizzle them with olive oil and sprinkle with pepper and salt (optionally). Roast in the oven at 475ºF/240ºC for about 30 minutes until the tomatoes have softened. Towards the last ten minutes of roasting the tomatoes, sauté the aromatics. First, heat the oil and butter in a large pot over medium-high heat. Next, add the diced onion and sauté for a few minutes until translucent, stirring occasionally. Then, add the minced garlic and spices. Let them cook for another 2 minutes while stirring (to prevent the garlic from burning). Once blended, add the heavy cream and stir to incorporate. Note that processing the soup in a blender will result in a smoother texture (see the image below). Keep any leftovers in the fridge for 3-4 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop over medium heat. If you try this roasted tomato soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
