Whip up a unique cream soup before tomato season ends

The tomato season is drawing to a close, and before juicy tomatoes vanish from market stalls for the next six months, you absolutely must try making this four-ingredient cream soup. It's unlike anything you've tasted before.

Tomato season wraps up in October. Before they're gone for a long stretch, whip up this effortless soup using just four ingredients. There's no need for mixing or peeling. This soup practically cooks itself. Within 30 minutes, you'll have a dish ready, offering a flavor that outshines classic tomato soup.

The foundation of this dish is, naturally, tomatoes. By late September, the last of the limas and plum tomatoes are harvested. These varieties are aromatic and sweet, making them ideal for a rich cream soup. To prepare, you’ll need approximately 3.3 pounds of these tomatoes, alongside an onion and some garlic. The prep time is less than 5 minutes.

Ingredients:

• 3.3 pounds of fresh tomatoes (such as lima, plum, or raspberry),
• Two large onions,
• A head of garlic,
• A few basil leaves,
• Olive oil,
• Salt and pepper to taste,
• Optionally: cheese (such as burrata, mozzarella, Parmesan).

Preparation:

1. Line a large baking sheet with parchment paper and preheat the oven to 392 degrees Fahrenheit with both top and bottom heating.
2. Wash the tomatoes and slice them in half. Arrange them on the baking sheet. Peel the onion and chop it into smaller chunks. Place it alongside the halved head of garlic on the sheet.
3. Drizzle everything generously with olive oil and bake in the preheated oven. Remove after 30 minutes.
4. Transfer the roasted tomatoes, onion, and squeezed-out garlic to a blender. Process everything until smooth. Season with salt and pepper to your liking.
5. Garnish the soup with a few basil leaves before serving.

1. Add halves of burrata and accompany it with garlic croutons for a filling meal that’s deliciously satisfying.
2. When blending the soup, consider adding 1/3 teaspoon of cinnamon. It might seem unusual, but cinnamon elevates the tomato flavor beautifully.
3. Consider baking pumpkin and carrot along with the tomatoes. They'll make the cream even richer. This soup can also be frozen for later enjoyment. Simply transfer it to zip-lock bags and use within two months.