Cold day? Meet your new comfort ritual. This roasted tomato soup is simple enough for a weeknight and perfect for make-and-take lunches the next day. Prep and store it in your W&P Seal Tight Bowl—it goes from kitchen to desk without a spill. You can pour leftovers into Cup Cubes Freezer Trays to freeze single servings for future cozy nights in. And if you’re staying put, our Ceramic Mug makes the perfect soup-and-sofa companion.
Serves: 4
Prep Time: 10 min
Cook Time: 50 min
Ingredients
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2 cartons sun gold tomatoes
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1 box cherry tomatoes on the vine
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1 red pepper
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1 head garlic, halved crosswise (leave skin on)
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1 white onion, roughly chopped
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Drizzle of avocado oil
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Salt & pepper to taste
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1 bunch basil
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3–4 cups broth of choice
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½ cup heavy cream
Instructions
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Preheat oven to 375°F.
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In an oven-safe dish, combine tomatoes, red pepper, halved garlic (cut-side up), onion, oil, salt, and pepper.
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Roast for 40–50 minutes, until tomatoes are bursting and lightly caramelized.
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Squeeze the roasted garlic from its shell into a blender. Add roasted vegetables, basil, broth, and cream.
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Blend on high until smooth, seasoning to taste with extra salt and pepper. Serve warm.
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BONUS: Make a grilled cheese, but instead of serving it on the side – cube it up into crispy croutons for the ultimate ooey-gooey topping.
Want More Ideas?
This recipe is part of our Swoon-Worthy Soups series with @sendnoods. Don't miss our Velvety Squash & Carrot Soup or Chicken Noodle Soup recipes.
