Tomato soup

Ingredients

• 4 medium · Red tomatoes
• 2 medium · Yellow onions
• 1 large · Red bell pepper
• 2 medium · Heads of garlic
• Dash · Vegetable oil
• Dash · Smoked paprika
• Dash · Salt
• Pinch · Ground pepper
• 15–20 ml · Heavy cream
• 300 ml · Chicken or vegetable stock

Process

1. Preheat your oven to 200º C (~392º F);
2. Cut the tomatoes, onions, and bell pepper into similar-sized pieces;
3. Transfer the cut vegetables to a bowl, drizzle them with vegetable oil, and generously season with salt, pepper, and smoked paprika;
4. Transfer everything to a baking tray covered with a baking sheet and roast for 35–40 minutes or until you notice signs of charring;
5. While vegetables are roasting, heat up your stock in a separate pot;
6. Once the vegetables are done roasting, transfer everything to a blender or a food processor. Add a portion of the prepared stock, pour the cream and blend until you achieve a smooth consistency. You can adjust the amount of stock based on your desired thickness for the soup.