The Ultimate Roasted Tomato Basil SoupVeg

1

Preheat your oven to 400°F.

2

Roughly chop the tomatoes (plum, Roma, or beefsteak), sweet onion, and red bell pepper (seeded). Peel the outer layers of the garlic head.

3

Arrange the vegetables on a sheet pan lined with aluminum foil.

4

Drizzle with a high-smoke point oil (such as avocado or grapeseed oil) and season generously with salt, pepper, and fresh herbs like thyme and rosemary.

5

Roast in the oven for 30-45 minutes until the vegetables are charred and tender

6

Transfer the roasted vegetables to a large pot, making sure to remove the garlic skins and herb stems.

7

Add melted butter, a package of Boursin cheese, tomato paste, canned tomato purée, and fire-roasted tomatoes.

8

Stir in vegetable or chicken broth

9

Bring the mixture to a simmer over medium heat.

10

Once the flavors have melded, use an immersion blender (or a standard blender, taking care with hot liquids) to blend the soup until smooth and velvety.

11

If you prefer a finer texture, pass the soup through a fine-mesh sieve.

12

Season to taste with all-purpose seasoning, smoked paprika, salt, and black pepper.

13

In a small bowl, mix softened butter with a garlic and herb spread, a touch of Dan-O's seasoning, and some fresh chopped basil.

14

Spread the mixture onto the outside of your croissant bread.