Cream of Tomato Soup – Pareve version

👨‍🍳 Method

For the Sheet-Pan Roasted Vegetables

1. 1
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Arrange the tomatoes, onion and garlic in a baking pan, drizzle with the oil and season with salt and black pepper.

   Baking pan
3. 3
   Roast the tomatoes, onion and garlic in a hot oven (200°C / 390°F) 30–35 minutes, until the tomatoes softens and browns slightly at the edges.

   ⚙ Oven roastingOvenBakeware

To assemble

1. 4
   Transfer the roasted tomatoes, onion and garlic cloves to the pot, add the stock and bring to a boil.

   StovePot
2. 5
   Turn down the heat and simmer 5 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 6
   Blend with an immersion blender until smooth and creamy.

   Stick blender
4. 7
   Add the cream, smoked paprika and sugar, season with salt and black pepper and heat another 5 minutes.

   Stove

   💡The cream or cheese goes in after blending, over low heat: a hard boil after adding them can make the soup separate.
5. 8
   Sprinkle the leaves over each bowl.
6. 9
   Drizzle a little olive oil over each bowl.
7. 10
   Serve with crispy croutons.