ROASTED TOMATO SOUP… aka peak cozy in a bowl 🍅 It’s officially soup season… and somehow we even had a snow day here in North Carolina. Feels illegal, right?? Cold might not be my thing, but it is a perfect excuse to stay home, crank up the oven, and do some serious meal-prep magic. Simple ingredients, but roasting the tomatoes first makes it taste like you spent all day on it. It’s basically *required* with a sourdough grilled cheese on the side! Snow day or not, this one is for you!! What you need: ✔️Fresh tomatoes (Roma or vine) ✔️Onion ✔️Garlic ✔️Olive oil ✔️Salt + pepper ✔️Dried basil or thyme ✔️Broth ✔️Heavy cream (optional but…do it) ✔️Sugar (optional, depending on tomato sweetness) Optional toppings: ✔️Fresh basil ✔️Parmesan ✔️Croutons ✔️Chili oil ✔️Burrata (trusttttt me) How to make it: 1. Preheat oven to 425°F. 2. Roast tomatoes, onion, and garlic with olive oil + seasonings for 25–35 min until soft and caramelized. 3. Transfer everything (juices included) to a pot, add broth, and simmer 5–10 min. 4. Blend until smooth with an immersion blender or in batches. 5. Stir in heavy cream + a pinch of sugar if needed. Taste and adjust seasoning. Comment SOUP for the full recipe!