What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes, depending on your experience and kitchen equipment.

Can I substitute any ingredients?

Yes, ingredient substitutions are possible depending on dietary restrictions or availability, such as using almond milk instead of regular milk.

This recipe can be adapted to various diets including vegan, vegetarian, or gluten-free with some ingredient modifications.

Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days for best freshness.

Yes, many of the steps can be done ahead of time to make meal prep easier and save time during busy days.

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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the tomatoes and garlic bulbs (cut side up) on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30–35 minutes until softened and caramelized.
While the tomatoes and garlic roast, heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion until translucent, about 6–8 minutes.
Flip the roasted garlic bulbs and squeeze the soft cloves into the pot, discarding the skins. Add the roasted tomatoes and pour in the vegetable broth. Simmer for 10 minutes.
Puree the soup with an immersion blender until smooth. Alternatively, blend in batches, venting the steam.
Return the soup to low heat, stir in the heavy cream, and gently heat through without boiling. Adjust seasoning as needed.
Serve hot, garnished with torn fresh basil leaves and a drizzle of olive oil if desired.

For a vegan version, replace heavy cream with coconut milk or blended cashew cream. The soup can be made ahead and reheats beautifully.