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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 425°F. Cut the top 1/4-1/3 off each garlic head to expose the cloves. Drizzle with 1/2 tbsp olive oil and wrap in foil.
Add tomatoes and onion to a baking sheet. Nestle in thyme, drizzle with remaining olive oil, and season with salt and pepper. Add the wrapped garlic.
Roast for 35-45 minutes, until the tomatoes are caramelized and the garlic is soft and golden.
Remove the thyme stems. Squeeze the roasted garlic from its skins into a large pot.
Add roasted tomatoes and onion, broth, fresh basil, honey, and balsamic vinegar.
Bring to a gentle simmer for 5-10 minutes.
Use an immersion blender to blend until completely smooth.
Stir in heavy cream and simmer for another 2-3 minutes.
Taste and adjust seasoning. Add more honey for a slightly sweeter tomato soup or more salt if needed.
Serve topped with fresh basil, Parmesan, and a drizzle of olive oil.
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Roasting the tomatoes and garlic enhances the flavor of the soup.
Use an immersion blender for a smooth texture.
Can I use canned tomatoes?
Yes, but roasting fresh tomatoes gives a richer flavor.
What can I substitute for heavy cream?
You can use coconut milk or a non-dairy cream alternative.
Can I make this soup vegan?
Yes, use vegetable broth and omit the heavy cream or use a vegan cream substitute.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Yes, freeze in a suitable container for up to 3 months.
