Best roasted tomato soup recipe!

Roasted tomato soup
Ingredients
12 Roma Tomatoes (quartered)
1 large yellow onion (quartered)
1-2 whole heads of garlic (cut the heads off leave whole)
4-5 Basil stems
Olive oil (enough to coat all vegetables)
3 tbsp Balsamic Vinegar
1/2 cup vegetable stock
1/2 cup heavy cream
Black pepper
Salt
1 tsp crushed red pepper flakes
Basil leafs (less than a handful)
Smoked Paprika
1 tbsp dried oregano
1/3 cup grated parmesan
Directions
Preheat oven to 400 degrees
Line a baking sheet with parchment paper
Add your quartered tomatoes and onion. Place your garlic head in the middle of your sheet pan
Add the Basil stems
Coat the vegetables with olive oil (coat them really well, no dry spots)
Add your balsamic vinegar
Sprinkle with salt, pepper, and smoked paprika
Bake in oven for 40 minutes * The house will smell amazing *
Remove from oven and to a blender or food processor carefully place all the roasted vegetables, add the vegetable stock and the red pepper flakes
Puree on high (2-3 minutes or until the vegetables are liquid)
Pour the liquid into a pot on low heat, and add the heavy cream, oregano, and parmesan cheese. Give it a mix and simmer for 15-20 minutes.
Garnish with a splash of heavy cream and parmesan cheese, serve with a grilled cheese or all by itself!
Enjoy! 😉