Roast Tomato and Garlic Soup (Stovetop and Instant Pot)

Stovetop Instructions

1. Heat oven up to 400F.
2. Place halved tomatoes, cut side up into a baking tray and drizzle with olive oil. Place it into the oven.
3. Loosely wrap 3 heads of garlic (top sliced off) into tin foil and place it into the oven to roast. Roast for everything for 35 minutes.
4. Once everything is done roasting, remove the garlic cloves from the head and turn it into a paste by squishing it with a knife.
5. Place the tomatoes, garlic, salt, pepper, basil, and vegetable stock into a pot and bring into a boil.
6. After simmering for 30-40 minutes, stirring it occasionally, transport to a blender and blend til smooth.
7. Before serving, stir in your cream

Instant Pot Instructions

1. Heat oven up to 400F. Place halved tomatoes, cut side up into a baking tray and drizzle with olive oil. Place it into the oven. Loosely wrap 3 heads of garlic (top sliced off) into tin foil and place it into the oven to roast. Roast for everything for 35 minutes. 
2. Once everything is done roasting, remove the garlic cloves from the head and turn it into a paste by squishing it with a knife.
3. Place the tomatoes, garlic, salt, pepper, basil, and vegetable stock into the Instant Pot and set it on high pressure/manual for 10 minutes. Once it’s done, let the Instant Pot naturally release for 10 minutes.
4. Use a hand blender or regular blender and blend the soup until it’s smooth and creamy. Stir in your cream before serving.