Roasted Tomato Soup Recipe

to tell the truth, there is no better than the dinner soup so I chose today a recipe of Rich, bold, and flavorful Tomato Soup made with roasted cherry tomatoes, garlic, and basil.

3 pounds cherry tomatoes, halved
6 cloves garlic, smashed
2 small yellow onions, quartered
3 tablespoons extra virgin olive oil
salt and fresh ground pepper, to taste
1 cup fresh basil leaves
4 to 5 cups low sodium vegetable broth
1/4 cup heavy cream, optional
grated parmesan cheese, for garnish, optional
sliced fresh basil leaves, for garnish, optional

Preheat oven to 425˚F.
Line a large baking sheet with foil and set aside. You can also use 2 smaller baking sheets.
In a large mixing bowl combine halved tomatoes, garlic, onions, olive oil, salt, and pepper; toss to coat.
Spread tomato mixture on a prepared baking sheet.
Roast for 20 to 25 minutes, or until a tender, stirring a couple of times during the process.
Remove from oven and transfer roasted vegetables to a soup pot.
Stir in basil leaves and add in vegetable broth; blend with an immersion blender until smooth. OR blend in small batches in a Blender.
Stir or blend in heavy cream, if using; taste for seasonings and adjust accordingly.
Ladle into soup bowls and garnish with parmesan cheese and slices of basil.
Recipe Notes
WW Freestyle Points: 2

Yes, Roma tomatoes would be perfect. I suggest cutting them in quarters before roasting.
I never do. I roast and blend the tomatoes with their peel on and it has never been a problem.