Creamy Tomato Basil Parmesan Soup with Roasted Garlic

Preheat the oven to 200°C. Slice off the top of the garlic head to expose the cloves. Place the garlic head and red peppers on a baking sheet, drizzle with olive oil, and roast for 30 minutes until the garlic is golden and the peppers are charred. Remove from the oven and let cool.

In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent. Squeeze the roasted garlic cloves into the pot. Add canned tomatoes, diced fresh tomatoes, roasted red peppers (skins removed), and vegetable broth. Bring to a simmer and cook for 20 minutes.

Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy. Return the blended soup to the pot.

Stir in heavy cream and grated Parmesan cheese. Season with salt and black pepper to taste. Let the soup simmer for an additional 10 minutes to allow the flavors to meld.

Garnish the soup with chopped fresh basil and an extra sprinkle of Parmesan. Serve hot with crusty bread on the side for a delicious meal.

For an extra depth of flavor, you can roast the tomatoes alongside the garlic and red peppers before adding them to the soup. You can also blend in a splash of balsamic vinegar for a tangy twist.