Creamy and a little spicy, too! A yummy spin on a classic comfort food favorite. Add a little oven-roasted garlic to your favorite homemade soup for an extra kick.
Preheat oven to 400°F. Place garlic and tomatoes in a casserole dish. Drizzle 1 tablespoon of extra virgin olive oil on top and season with salt and pepper. Roast for 45 minutes until garlic is golden and tomatoes are softened. Let cool about 15 minutes and then squeeze garlic into a bowl. Remove skin from tomatoes and add to bowl with the garlic. Set aside.
Heat 1 tablespoon extra virgin olive oil in a medium sized pot over medium heat. Add onions and saute for 5 minutes or until softened.
Add in vegetable broth and bring to a boil. Stir in garlic, tomatoes, coriander, paprika, thyme and cayenne pepper and turn heat down to low. Simmer for 10 minutes.
Use an immersion blender to puree soup for about 30 seconds on low speed. Pour into bowls. Top with Parmesan cheese and season with salt and pepper, if desired.