The Creamiest Roasted Tomato & Red Pepper Soup 🍅🍜 Ingredients 6-8 Roma tomatoes, halved 1 large red bell pepper, seeded and quartered 1 small yellow onion, quartered 3 whole heads garlic 2 tbsp olive oil 1 tsp kosher salt ½ tsp black pepper 1 tsp dried basil ½ tsp dried oregano ½ tsp red pepper flakes 2 cups chicken or vegetable broth ½ cup freshly grated Parmesan ½ cup heavy cream Instructions Add the cherry tomatoes, Roma tomatoes, red bell pepper, onion, and garlic heads to a large sheet pan. Cut the tops off the garlic heads to expose the cloves and place them cut-side up Drizzle everything with olive oil and season with salt, pepper, basil, oregano, and red pepper flakes. Roast at 425F for 35–40 minutes, until the tomatoes and pepper are blistered, the onion is tender, and the garlic is soft Squeeze the roasted garlic into a blender. Add the roasted tomatoes, red pepper, onion, broth, and Parmesan. Blend until completely smooth Pour the soup into a pot and stir in the heavy cream Heat over medium-low for 5–10 minutes, stirring occasionally but dont let it boil Taste and adjust seasoning. Serve hot with grilled cheese. For the grilled cheese im using Gruyère, mozzarella and extra sharp cheddar, freshly grated #tomatosoup #soupseason #fall #DinnerIdeas - @handfulofflavor