Roasted Tomato Soup
Easy homemade Roasted Tomato Soup from fresh tomatoes, herbs and garlic. Add a splash of cream for extra decadence and ultimate comfort.
Servings: 4
Calories:
Equipment
- immersion blender or classic blender
- large baking sheet
Ingredients
- 3 pounds roma tomatoes
- 1 medium yellow onion peeled and quartered
- 1 whole small head of garlic
- 3 tablespoons olive oil
- 1 1/2 teaspoons fine sea salt 1/2 teaspoon black pepper or to taste
- 1 1/2 to 2 cups chicken stock depending on how thick you want the soup
- 3-4 sprigs fresh thyme left whole
- 2 tablespoons butter
- 1/2 cup half and half cab swap heavy cream
Instructions
- Preheat oven to 425°.
- Transfer cut tomatoes and quartered onions to a rimmed baking sheet in a mostly single layer. Drizzle with olive oil, season with sea salt and black pepper and gently toss to coat.
- Cut the top off the garlic (the end without the tail) then place is in a piece of foil slightly larger than the garlic. Drizzle a little olive oil over the top, season with salt and pepper and pinch the foil closed forming a little package. Add to the baking sheet. Roast 35-40 minutes or until the edges of the tomatoes and onions begin to lightly brown. Remove from the oven and set aside.
- Remove from the oven, discard thyme and transfer a large pot (including all juices). Be sure to scrap browned bits from the baking sheet too. When the foil is cool enough to handle, open the pouch and squeeze garlic into the soup (discard outer shell). Add butter and stock.
- Bring to a boil over medium heat. Pulse with an immersion blender (OR add ingredients to a standard blender) until smooth. Add a splash of cream then, taste and adjust for salt.
- Serve hot with a few fresh basil leaves, grilled cheese croutons or a sprinkle of parmesan cheese.