The roasting step for this roasted cherry tomato soup may sound time-consuming, but it is not. This easy, delicious soup will still be on the table in 30 minutes, and most of that time is hands-off.

Ingredient :

• 20 ounces cherry tomatoes

• 3 cloves garlic, peeled

• 1 carrot, peeled and cut into 1/4-inch thick sticks

• 1/2 onion, peeled

• 1 red bell pepper, seeded and cut into strips

• 2 tablespoons olive oil

• 1/2 teaspoon salt

• 1 teaspoon Italian seasoning

• 1/4 cup water

• 1/2 cup cream

• basil leaves for garnish

• thyme sprigs for garnish

• crushed red pepper flakes for garnish (optional)

Directions :

1. Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with foil.

2. Spread vegetables out on the prepared pan. Drizzle with olive oil; toss to coat. Sprinkle salt and Italian seasoning evenly over vegetables.

3. Roast vegetables in the preheated oven for 20 minutes.

4. Fill a high powered blender (such as a Vitamix) halfway with roasted vegetables and any accumulated juices. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend, about 45 seconds. Pour into a saucepan. Repeat with remaining roasted vegetables.

5. Pour water into the soup; add cream. Stir to combine and cook until heated through, about 3 minutes. Taste and adjust seasonings.

6. Ladle into soup bowls. Garnish with basil and thyme, and sprinkle with crushed red pepper flakes if desired. Serve immediately.