Easy Roasted Tomato & Garlic Soup

Ingredients

• 1 kg tomatoes (cored & halved) - طماطم
• 100 gram cherry tomatoes - طماطم تشيري
• 8 garlic cloves (with peel) - فصوص ثوم
• salt and pepper - ملح و فلفل
• 1/2 teaspoon cinnamon powder - قرفة
• 3 tablespoon olive oil (divided) - زيت زيتون
• 1 large onion (diced) - بصلة
• 2 cup chicken broth/stock (OR water with bay leaf, cardamom & extra salt) - مرقة دجاج
• 1 teaspoon thyme (optional) - زعتر
• 6-8 leaves basil (finely chopped - optional) - ريحان
• 1 drizzle cooking cream (optional) - كريم الطهي

Step by step

1. Preheat oven to 180C.
2. Core and cut tomatoes in half and place them on a shallow oven tray. Place garlic cloves with peel next to the tomatoes as well as the cherry tomatoes. Drizzle about 2 tablespoons olive oil, and sprinkle cinnamon, salt & pepper. Use your hands to distribute the oil and spices around the tomatoes. Make sure they are all placed cut side down. Place tray in the middle of the oven for 40 minutes, turning the tomatoes in the last 10 minutes and shaking the tray to finish roasting.
3. When you take the oven tray out, make sure to peel the garlic cloves.
4. In a large soup pot, heat olive oil and fry the diced onions until golden (about 7 minutes). Stir in the roasted tomatoes and garlic.
5. Add chicken broth and hot water and let it all simmer on medium/low heat for 15 minutes. Liquid should evaporate a bit. Add basil and thyme, if using any, in the last minute or so.
6. Use a handheld mixer or a food processor to blend the soup. You can add some cream to garnish with basil just before serving the soup hot with some crusted bread.