Roasted Red Pepper and Tomato Soup with Basil

Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.

Cut the onions into very small cubes. Slice the fresh basil leaves finely.

Cut the red peppers in half and remove the seeds. Cut the tomatoes in half.

Place the garlic head on a small piece of aluminium foil. Drizzle with a little olive oil and sprinkle with salt. Wrap it tightly.

Place the halved red peppers and tomatoes on the prepared baking tray. Add the wrapped garlic head to the tray.

Bake for 25-35 minutes, or until the peppers and tomatoes are slightly charred and softened. The garlic should be very soft.

Once roasted, carefully remove the tray from the oven and let the vegetables cool slightly.

While the vegetables are roasting, melt the butter in a pan or pot over medium heat.

Add the finely diced onions and cook, stirring occasionally, until they are translucent and softened, about 8-10 minutes.

Stir in the chopped fresh basil leaves and cook for another minute. Remove from heat and set aside.

Carefully peel the skin off the roasted red peppers and add them to a blender.

Squeeze the softened garlic cloves out of their skin directly into the blender.

Add roasted tomatoes, and the sautéed onions with basil as well.

Blend everything together until completely smooth. If the soup is too thick, you can add a little water or vegetable broth to reach your desired consistency.

Pour the blended soup back into a clean pot.

Stir in the cooking cream and grate in the Parmesan cheese. Heat gently over medium-low heat until warmed through, but do not boil.

Taste and adjust seasoning with more salt and black pepper.

Ladle the warm soup into bowls. Serve with cheese toast on the side.