For a lighter version, swap half of the heavy cream for whole milk or unsweetened plain Greek yogurt (stir the yogurt in off the heat to prevent curdling). If you like a little kick, add a pinch of red pepper flakes to the baking sheet before roasting or a dash of hot sauce when you blend. For extra depth, toss a few peeled garlic cloves onto the pan with the tomatoes and onions so they roast and sweeten along with everything else. You can also play with different tomatoes: a mix of Roma and cherry tomatoes will make the soup extra sweet and bright. If you’re cooking ahead for a busy week, roast and blend the vegetables on Sunday, then stash the base in the fridge for up to 3 days; when you’re ready to eat, warm it up on the stove and stir in the cream right before serving. To make it more of a full meal, top each bowl with toasted croutons, a sprinkle of shredded cheese, or even leftover cooked rice or small pasta for added heft.
