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 can use regular blender instead
- aluminum foil
- large baking sheet
Ingredients
- 3 pounds roma tomatoes see body of post for tomato options
- 1 small yellow onion peeled and rough chopped
- 1 whole small garlic head
- 3 tablespoons olive oil
- salt and black pepper to taste
- 1-1 1/2 cups chicken stock depending on how thick you want the soup
- 3-4 sprigs fresh thyme left whole
- 2 tablespoons butter
- 1/4 cup half and half can use heavy cream
Instructions
- Preheat oven to 450°.
- Wash and quarter or halve the tomatoes so they're about the same size then rough chop the onions and transfer both to a large baking sheet.
- Prepare the garlic: cut the top off then place in a piece of foil slightly larger than the garlic clove. Drizzle a little olive oil over the top, season with salt and pepper and pinch the foil closed forming a little package.
- Season tomatoes and onions and salt and pepper, drizzle olive oil over the top and gently toss with your hands to coat.
- Place the garlic package on the baking sheet with the tomatoes then lay thyme sprigs over the top and roast 25 minutes or until the tomatoes are softened and are starting to caramelized on the bottom and edges.
- Remove the baking sheet from the oven, discard the thyme sprigs and transfer the tomato mixture to a large pot (including all juices and brown bits).
- When the foil is cool enough to handle, open the pouch and squeeze as much of the garlic as you like from the cloves (I use it all) into the soup (discard the outer shell).
- Add butter and stock then cook over medium to medium-low heat 5 minutes.
- Pulse with an immersion blender until smooth, add a splash of cream then taste and adjust salt and pepper to your preference.
- Serve hot with a few fresh basil leaves, grilled cheese croutons or a sprinkle of parmesan cheese.