This creamy roasted tomato and pepper soup is rich, velvety, and deeply flavorful.
Pair it with grilled cheese and thank us later!
Roast 8 Roma tomatoes, 1 onion, 6 garlic cloves, rosemary, thyme, olive oil, salt, and pepper at 400°F for 20–25 minutes. Once softened and caramelized, transfer to a pot. Add 1 cup of vegetable broth, 8 oz tomato sauce, and seasonings: salt, pepper, paprika, Italian herbs, plus fresh basil and sage. Simmer for 5 minutes.
Blend everything until smooth, then stir in ½ cup heavy cream and ¼ cup Parmesan cheese. Simmer a few more minutes until creamy and irresistible.
Top with crème fraîche, a swirl of basil pesto, and more Parmesan. Serve with a caramelized onion grilled cheese for the ultimate cozy meal. Don’t miss the full video below!
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